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butternut squash

Apple Squash Soup

Apple & Roasted Squash Soup

Apple & Butternut Squash Soup

1 butternut squash
1/4 red onion, cut into a couple large pieces
1 green apple, skinned and diced
2 rosemary sprigs, a few sage leaves
2 large shallots or 1/2 yellow onion, diced
~4 cups broth
1 cup coconut milk
1 tbls lemon juice
Himalayan pink salt
2 tbls avocado oil

Preheat oven to 400 degrees. Cut the squash in half lengthwise, scoop out the seeds and guts. Rub the squash with a tsp of oil and sprinkling of salt. Place on a parchment lined sheet pan, cut side down. Tuck the onions and herbs into the cavity of the squash. Roast until you can easily pierce with a knife, about 30 minutes.
–> put the guts in your freezer broth bag and the roast the seeds.

When the squash comes out of the oven, heat remaining oil in a soup pot, add the chopped shallots, sauté lightly. Add in the peeled, diced apple, continue to sauté until everything is soft.

Scoop the roasted squash out of it’s skin, place in a blender with the onions and apples, add broth and carefully blend until uber smooth and creamy. You’ll likely need to do this in batches.

Pour back in the soup pot, stir in the coconut milk and lemon juice. Adjust salt as needed.

Note: Save a small chunk of squash and apple, and a drizzle of coconut milk to decorate the top of the soup. Add a little crushed pecan too.

Roasting squash tip

Hint: tuck onions, rosemary and sage in the cavity of the squash for lovely herb roasted flavor.

Kale and Butternut Squash Egg Bowl

Prep Time
5 Minutes

Cooking Time
10 minutes

Ingredients
one big slice of onion, quartered
1 cup butternut squash, cubed
1 tbls coconut oil
1 cup kale
1 minced garlic clove
Optional toppings: avocado and sprouts

Directions
Melt the coconut oil in a medium to small skillet. Add the onion and squash, cook 5-7 minutes until the squash is begins to soften, tossing well. Add in the kale and garlic and toss well. Cook another 2 minutes to wilt the kale.

Push the mixture to the sides of the pan making a hole in the middle for the egg. Add a dab of oil if the pan is too dry. Crack the egg into the pan, cover and cook egg as desired.

Top with good pinch of coarse sea salt, black pepper, avocado and fresh sprouts.

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