Butternut Sqaush Soup
This seems like a long list of ingredients, but this is an easy one to make. Once you get all of the ingredients blended together, throw it all in the crockpot to let the flavors marry & enjoy as an appetizer or for dinner with a delicious salad!
1 medium butternut squash, peeled and cubed
4 cups unsweetened almond milk
3 cups water
1 large green apple, diced
1/2 cup carrots. chopped
1/4 cup sweet onion
3 garlic cloves, minced
1 medium orange, juiced
2 tbsps orange zest
2 dates, pitted & chopped
2 tbsps coconut oil
2 tsps cinnamon
1 tsp nutmeg
1/4 tsp cayanne pepper
salt & pepper to taste
Toss squash with seasonings and roast at 400 for 25 minutes. Set aside and let cool.
In the meantime, in a cast iron skillet, heat apple, orange zest, carrot, dates, onion and garlic in coconut oil until soft (7-8 minutes).
Combine milk, water and orange juice.
Add all ingredients in portions into a Vitamix, blender, OR food processor to blend. Place soup in a crockpot to heat and blend flavors for 1-2 hours.
Top with fresh herbs and/or crushed walnuts.
I so enjoyed last week. The food in our fridge and freezer is so different already! Healthier snacks, lunches and yummy dinners – I have my metabolism pumping back up and my love for cooking back! Thank you Lindsey!!!!
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Last week was crazy…most of our lives are. It was great to get new food ideas (I do eat healthy but I am a snacker…) I did lose 4 lbs just by staying motivated and running more. Thank you for the motivation!