Roasted Butternut Squash Soup with Microgreens

🧂 Ingredients

• 1 butternut squash

  halved and seeds removed (about 3lbs)
• 2 apples

  seeds and stem removed (honey crisp)
• 1 sweet onion

  roughly chopped
• 1 large carrot

  roughly chopped
• 1 celery stalk

  roughly chopped
• 1 bulb garlic

  top cut off
• 2 tbsp. extra virgin olive oil
• 1 inch fresh ginger
• 1 tsp. cinnamon + more for cooking squash
• ½ tsp. Thyme

  dried
• ½ tsp. Salt

  or to taste + more for cooking squash
• ½ tsp. Black Pepper

  more to taste + more for cooking squash
• ½ tsp. Nutmeg
• ⅛ tsp. Cayenne Pepper
• 2-4 cups Vegetable Broth
• ¼ cup Coconut Milk
• Pumpkin Seeds
• Microgreens
• Croutons
• Fresh Thyme
• Coconut Milk

Instructions

• 1 Preheat oven to 400F (200).
• 2 Transfer all vegetables to a parchment lined baking sheet, and brush with olive
  oil. Sprinkle each side with cinnamon, salt and pepper to taste. Place on tray,
  face side down.
• 3 Place the tray into the oven, and roast for 35-45 minutes or until a fork
  tender. Remove and let cool for 10 minutes.
• 4 Once the vegetables are cool enough to touch, add them all into a blender,
  removing the squash from the skin, but the apple skin can go in. Grate the
  ginger and add cinnamon, thyme, salt, pepper, nutmeg, and cayenne pepper.
• 5 Pour in 2 cups vegetable broth and the coconut milk. Blend until smooth, about 5
  minutes.
• 6 Add additional vegetable stock until you reach desired consistency.
• 7 Garnish with your favorites, and Serve!

Nutrition Info