Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 1 onion (medium, diced)
  • 1 butternut squash (medium, peeled and cubed)
  • 1 carrot (large, peeled and finely diced)
  • 1 green apple (large, peeled, cored and cubed)
  • 3 cups vegetable broth (low-sodium)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon nutmeg (grated)
  • 1/2 cup coconut milk (canned)
  • 1 tablespoon sour cream (light, optional)

Instruction

  • Heat coconut oil in a large dutch oven over medium/high heat, add diced onion, and cook for about 5 minutes or until tender.
  • Add butternut squash, carrot, apple, and vegetable broth. Add sea salt, ground ginger, curry powder, and nutmeg. Stir and cook for about 25 minutes, or until veggies are fork-tender.
  • When cooked, puree the soup with a blender or immersion blender, add coconut milk, and mix again.
  • Serve warm, with optional garnishes if desired.