MY THANKSGIVING BUTTERNUT SOUP

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MY THANKSGIVING BUTTERNUT SOUP

Yield: 4

Author: ROOT Mindful Nutrition

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Butternut squash is a beautiful winter vegetable packed with vitamin A, C, and fiber. A great one for your immune system and your eye health! Also good to add to your diet to strengthen gut health.Butternut squash makes delicious soups! Roasting it increases the release of flavours so I strongly recommend getting it in the oven for about 40 minutes (cut in half), with olive oil, sea salt and pepper.Now to create a butternut soup with a "thanksgiving edge", I added more spices (cinnamon, cumin, chili powder). Then I added to my roasting tray an apple, an onion, two cloves of garlic, and a handful of walnuts! (that won't stay as long in the oven)Finish with a drizzle of healthy coconut milk and toasted pumpkin seeds and it will create a beautiful starter plate for your guests during the fall season!Meet me in the kitchen and let's make this simple yet truly delicious thanksgiving soup.

Ingredients

• 1 BUTTERNUT SQUASH
• 2 Tbsp olive oil
• 1/2 tsp sea salt
• 1 tsp cumin powder
• 1/2 tsp cinnamon
• 1/4 tsp chili powder
• 1 ONION
• 1 APPLE
• 1 handful RAW WALNUTS
• 1 cup water
• 1/2 cup COCONUT MILK (unsweetened)

Topping

• a drizzle COCONUT MILK
• a handful MICROGREENS
• a Tbsp PUMPKIN SEEDS (I like to toast them in the oven 5 min before taking out the butternut squash)

Instructions

1. Turn on the oven on 400F and line a baking sheet with parchment paper. Cut the butternut in half, lengthwise.
2. In a mixing bowl, combine oil salt and spices. Brush the two sides of the butternut with the oily spicy mixture and place them down on the baking sheet.
3. Start roasting the butternut in the oven while preparing the rest: peel the onion and cut in half. Cut the apple in quarters and take out the core. Take two cloves of garlic (don't peel them). Add them all to the roasting tray and set a timer for 10 min.
4. After 10 min, add the raw walnuts and put the tray back in the oven. Set another timer for 10min.
5. When the 20 min have passed, take out onion, apple, walnuts and garlic (remove the skin) and add to your blender. Wait for the butternut squash.
6. After a total of 40 min, the butternut should be perfectly cooked and fragrant. Take it out of the oven, scoop out the flesh and add it to your blender. Add 1/2 cup of water and blend until smooth. Taste and adjust with salt and spices.
7. Add the coconut milk. Blend and taste again. Adjust consistency with water. I like it thick and smooth.
8. When ready to serve, pour in a soup plate, drizzle a little coconut milk on top and add toasted pumpkin seeds and micro greens. A crack of sea salt and pepper, and enjoy!!

Nutrition Facts

Calories

307

Fat (grams)

20 g

Sat. Fat (grams)

7 g

Carbs (grams)

34 g

Fiber (grams)

6 g

Net carbs

27 g

Sugar (grams)

11 g

Protein (grams)

5 g

Sodium (milligrams)

312 mg

Cholesterol (grams)

0 mg

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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