Butternut Squash Soup

Butternut Squash Soup

Ingredients:

• 5 cups peeled and cubed organic butternut squash

• 1 organic shallot, chopped

• 2 tablespoons cold-pressed extra virgin olive oil

• 1/2 teaspoon ground cayenne pepper

• 1/2 teaspoon ground cinnamon

• 1 14-ounce can of full fat organic unsweetened coconut milk (no guar gum added), plus more for serving

• 4 tablespoons salted butter from grass-fed cows

• 1 cup sprouted organic pumpkin seeds

• Unrefined sea salt and pepper

• Fresh sage leaves for serving and 1 tablespoon chopped sage

Tools Needed:

• Dutch Oven

• Food Processor

• Small Skillet

Instructions:

1. Heat the Oven: Set the oven to 400 F

2. Roast: In the dutch oven, mix the butternut squash, shallot, olive oil, chopped sage, cayenne, cinnamon and a pinch of salt and pepper. Roast covered until squash is tender around 25 minutes. Let cool.

3. Blend: Transfer all the veggies from the dutch oven to a food processor, add 3 cups of filtered water. Puree until completely smooth, about 2 minutes. Return mixture to dutch oven, and add in the coconut milk. Simmer and stir over medium heat and cooked until warmed through.

4. Saute: Melt 2 tablespoons of butter in a skillet. Cook the sage leaves until crisp, 1 minute on each side.

5. Serve: Serve the soup topped with additional coconut milk, sage and pumpkin seeds