Apple Sage Butternut Squash Soup

INGREDIENTS

• 4 cups Roaster Butternut Squash or one large butternut squash cubed

• 1 cup of Roasted Organic Apple

• 1 Handful of Fresh Sage

• 1-2 tbsp extra-virgin olive oil

• 4 cups of veggie stock

• 1/2 can of full fat coconut oil

• 2 white onions or shallots, chopped

• 1 tsp ground organic turmeric

• Pinch sea salt

• Kale chips, Seed Crackers and Roasted Chickpeas for Garnish (Optional)

INSTRUCTIONS

1. Preheat oven to 350F degrees. Spread butternut squash, Apples and Sage evenly over a parchment covered baking sheet, drizzle with extra-virgin olive oil (EVOO) and bake until tender for 30-40 minutes.

2. Heat veggie stock on stove on medium heat. Then reduce heat to keep warm.

3. Meanwhile, saute onions with extra-virgin olive oil for a few minutes, or until tender.

4. Once butternut squash is done, remove from oven and let cool for 10 minutes.

5. Add the squash, apples, onions, stock, coconut milk and spices to a blender or food processor and give it a good blitz until creamy and smooth.

6. Give it a taste test, if it's to your liking, you can enjoy immediately.

7. Once the taste is to your liking, garnish with kale chips and roasted chickpeas and enjoy!