| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 4 Tbsp. ghee or extra virgin olive oil
- 1 butternut squash
- 3 cloves garlic minced
- 1 onion chopped
- 4 carrots, chopped
- 2 stalks celery chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon baking soda
- 2 tart apples peeled and diced
- 2 teaspoons cinnamon
- 4 cups water
- 1 tablespoon honey
- 2 tablespoons Dandy Blend , optional
- sea salt and pepper
- 1 can coconut milk
- 1/4 cup truffle oil
Ingredients
|
|
Instructions
- Preheat oven to 400 degrees. Slice squash lengthwise and rub with olive oil or ghee. Place face down on baking sheet and roast for 45-50 minutes.
- Heat 3 tablespoons ghee or oil over medium heat in a Dutch oven or large pot. Add garlic, onion, carrots, celery, bay leaf, thyme, and baking soda. Season with a teaspoon of salt. Cook, stirring occasionaly until vegetables just begin to brown, about 10 minutes.
- Remove flesh from squash and add to pot along with apples, cinnamon, and water. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
- Remove bay leaf and process soup in batches in a high-speed blender. Keep about 1 cup of soup in blender and add Dandy Blend, honey, and coconut milk. Blend until foamy. Add to soup.
- Stir in 2 tablespoons of truffle oil. Season with salt and pepper. Serve with a drizzle of truffle oil.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.
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