Butternut Squash Soup

Butternut Squash Soup Recipe

·         1/8 tsp White Pepper

·         1/8 tsp Cinnamon

·         1/8 tsp Dillweed Dry (or Sage/ Rosemary/Thyme)

·         1/8 tsp Nutmeg- Half of 1/8tsp

·         Fresh Dill & Parsley from Spring Mix (optional)

·         ½ Cup Fresh Spinach (optional)

·         ¼ Cup Coconut Milk (or Normal Milk)

·         2 Cup Chicken Broth

·         2 + Cups Butternut Squash- ½ freshly roasted, peeled or 2 cups freshly cooked

·         ¼ Granny Smith Apple

·         Add salt if needed

-To roast butternut squash easily, split squash in half vertically, scoop out seeds and place flesh side down on a lightly greased baking pan. Pierce skin and bake at 350F for 30 mins. Cool and scoop out flesh. Or place in microwave safe baking dish flesh side down, cover and microwave on High for 10 min or until fork tender.

- Mix all ingredients together, bring to a boil and use immersion blender to blend together.