Healthy Fall Soup Recipe! 😋

FALL SOUP-Butternut Squash + Pumpkin Come Together With Apples & Onions, For This Savory Roasted Soup! serves 4

INGREDIENTS:

•1 medium to large butternut squash

•2 apples

•1 can organic pumpkin

•1 large onion

•2 cups broth (chicken or vegetable)

•2 cups heavy cream (or coconut or unsweetened almond milk)

•1/4 tsp cinnamon

•1/4 tsp curry powder

•salt and pepper to season

INSTRUCTIONS:

Preheat oven to 400. Cut butternut squash in half, scoop out seeds and lightly salt. Place cut side down on baking tray lined with parchment.

Cut the onion and apples in chunks (no need to peel apple), season with salt and pepper and place on tray with squash.

Roast the entire tray for 50 minutes until squash is tender. Once cooled enough, scoop squash into a pot, and then add all the rest of the ingredients.

Blend with an immersion blender or transfer to a blender until creamy. Serve warm and sprinkle with roasted pecans, pumpkin seeds, hemp seeds and dried cranberries for added color and crunch! Serve with a crusty sourdough bread and enjoy!