Ingredients
- 1 medium butternut squash, peeled, seeded & chopped
- 1 medium sweet potato, peeled and chopped
- 1 tablespoon of coconut oil (or other oil)
- Freshly ground salt and pepper
- 1 tablespoon of coconut oil
- 1 medium white onion or about 3 shallots diced
- 2 cloves of garlic, chopped
- 1 large crisp apple (such as Honeycrisp or Fuji)
- 2 cups low sodium vegetable broth
- 1 cup filtered water
- 1 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
Preparation
Step 1
1. Preheat oven to 400 degrees F. Drizzle 1 tablespoon of coconut oil over a large baking pan, add chopped butternut squash and sweet potato. Stir to coat with oil and season with salt and pepper. Roast squash and sweet potatoes in the oven for 35-40 minutes, stirring every 20 minutes or so. Remove from the oven and set aside.
2. Add 1 tablespoon of coconut oil to a skillet over medium heat. Add in chopped onions & saute for 5 minutes, until tender. Add in garlic and cook for 2 minutes more.
3. Add roasted butternut squash, sweet potatoes, onion garlic, and remaining ingredients into a high-speed blender, large food processor, or immersion blender and blend until smooth and creamy. If using a high-speed blender, blend soup until mixture is hot- about 5 minutes or use Vitamix soup setting. If not, simply pour soup into a large pot on the stove to heat up. Garnish with pumpkin seeds and a dollop of Greek yogurt or walnuts.