Warming Squash and Apple Soup
Your guests won’t believe this rich-tasting soup is completely plant-based and vegan! Add a finishing crunch with fiber-filled Chia Rosemary Pumpkin Seeds.
2 large Apples
40 oz Butternut Squash
2 tsp Cumin
2 tsp Navitas Organics Turmeric Powder
1 tsp Cinnamon
1 tsp Ground Ginger
2 14.5 oz cans Reduced Fat Coconut Milk
Salt and Black Pepper
2 cups Cashew Hemp Milk,(recipe in the Good Gut Fuel E-Book or you can sub any Nut Milk)
4-6 Tbsp Navitas Organics Chia Rosemary Pumpkin Seeds, for topping
Preheat oven to 400 degrees. Peel, de-seed and chop the apples and squash, and toss them in oil, salt and pepper. Spread them evenly onto a baking sheet(s) and roast until very tender, tossing after 15 minutes and checking after 25 minutes (should take between 25-40 minutes, depending on how large your pieces were).
If you have an immersion blender, add all ingredients to a large pot and blend. If you do not have an immersion blender, blend the spices and milks first and divide in half. Blend each half with half of the apples and squash since only half may fit in your blender at a time.
Pour into serving bowls, top with pumpkin seeds and enjoy!
Makes 4-6 Servings
Submitted by Helene Trager-Kusman of All The Verdure