BUTTERNUT SQUASH-APPLE SOUP
Great for giving your digestive system a break…turmeric is a great antioxidant and anti-inflammatory. Boosts the livers ability to remove chemicals & its sooo yummy!
2 tbsp. Olive Oil
2 tbsp. Coconut Oil
2 tbsp. Maple Syrup
1 Onion chopped
4 garlic cloves minced
1 inch ginger (2tbsp peeled & minced)
1/2 tsp turmeric
1/8 tsp cinnamon
1/8 tsp cardamom
Dash of cloves
2 Carrots peeled & chopped
1 tart apple, peeled, quartered & chopped
4 cups chopped butternut squash
Coarse salt and pepper
1. Preheat oven to 400 degrees
Mix butternut squash with olive oil & maple syrup; bake for 15 min or until veggies are tender.
2. Meanwhile heat coconut oil in Dutch oven
Add onion and garlic and heat till onions are translucent. Add ginger and spices and cook about 1 min then add carrots, apple, squash and about 3 cups of water. Bring to a boil, then cover partially and reduce to a simmer; season with salt and pepper.
3. Cook until veggies are tender about 20 min.
4. Puree in batches in a blender until smooth and serve nice and hot!!