Contributed by Allyson Lewis of Leaf and Root Wellness
Can we agree that it’s officially soup season now?
I put together this recipe last night (putting some @culinarynutrition skills to use!) and I am pretty happy with how this soup turned out...It’s definitely a keeper! So that’s why I am sharing it with you 😊
Creamy Roasted Butternut Squash Soup
Ingredients:
1/2 onion, cut into large pieces
4 carrots, peeled & cut into chunks
4 cups butternut squash, cubed
1 apple, cored & cut into large pieces
2/3 cup vegetable stock
1 can organic coconut milk, full fat
2Tbsp nutritional yeast
1/2 tsp fresh ginger, grated
1/2 tsp cinnamon
1/4 tsp turmeric
Salt & pepper to taste
Directions:
1. Preheat oven to 400 and line baking sheet with unbleached parchment paper
2. Chop all vegetables, spread onto pan, lightly cover with avocado oil, salt and pepper, roast in oven until cooked (20-25 mins)
2. Transfer to high speed blender, add in liquid and blend until desired consistency is reached
3. Put mixture into large pot and add spices, let simmer for 20 minutes & Enjoy!
Allyson Lewis is a holistic nutritionist and runs Leaf & Root wellness in Sydney River.
Check out her store by clicking HERE