A new look, for a new season... I hope you like it as much as I do!
Today's recipe is a heart warming, delicious, subtly sweet soup that you'll fall for.
Apple Coconut Butternut Squash Soup
Butternut Squash, halved and baked face down for 35-45 minutes till tender
1 tablespoon Coconut Oil
1 small Apple
1/2 tablespoon Sea Salt
1/2 tablespoon Olive Oil
1/2 tablespoon Vegan Butter (try Earth Balance)
Once squash is baked, let cool for 10 minutes, peel and discard skin, and throw flesh into blender. Add in Coconut Butter, Oil, Salt, and Apple. Add water to achieve desired consistency. Transfer mixture to a pot and stir over low heat till hot. It's ready to serve. Garnish with Black Pepper or Parsley. Enjoy!
Today's recipe is a heart warming, delicious, subtly sweet soup that you'll fall for.
Apple Coconut Butternut Squash Soup
Butternut Squash, halved and baked face down for 35-45 minutes till tender
1 tablespoon Coconut Oil
1 small Apple
1/2 tablespoon Sea Salt
1/2 tablespoon Olive Oil
1/2 tablespoon Vegan Butter (try Earth Balance)
Once squash is baked, let cool for 10 minutes, peel and discard skin, and throw flesh into blender. Add in Coconut Butter, Oil, Salt, and Apple. Add water to achieve desired consistency. Transfer mixture to a pot and stir over low heat till hot. It's ready to serve. Garnish with Black Pepper or Parsley. Enjoy!
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