Roasted Butternut Squash and Apple Soup
1 medium sized butternut squash, halved, seeds removed (don’t forget to roast the seeds on a cookie sheet with some spices—yummy and very nutritious!)
3 apples, chopped, peeled and de-cored
1 small yellow onion, chopped
1/2 tsp seaweed powder
2 Tbsp coconut oil
1 Tbsp black pepper
1/4 tsp nutmeg
1 cup water
1/2 tsp dried thyme
2.5 cups vegetable broth
1 can coconut milk
1 Tbsp dried parsley
1. Place squash halves face down on baking sheet and bake about 45 minutes at 350 degrees, or until soft enough to easily pierce with a fork. (If you’re in a hurry, you can peel and boil the squash, but the baking gives a nicer flavor).
2. Place apples in a large pot with vegetable broth, nutmeg, coconut milk, thyme, seaweed, parsley and pepper. Simmer, stirring occasionally, until apples are soft. Allow to cool for a few minutes and then place into blender and puree.
3. Allow squash to cool until you can touch it without burning yourself, and then peel skin off, dice and put into blender with water. Blend until creamy. Combine with other mixture in pot. At this point you can play around with the flavor by adding more of any of the spices that you really like. Serve with or without cinnamon and nutmeg sprinkled (or more thyme and pepper if you like savory flavors better) on top.