butternut squash soup
3 tablespoons organic agave
2 tablespoons coconut oil
2 butternut squashes (about 3 lbs
total) halved lengthwise
2 yellow onions, peeled and
quartered
2 granny smith apples, peeled
and halved
5 cups vegetable broth
freshly ground salt and pepper
1/4 teaspoon nutmeg
1 tablespoon freshly chopped sage
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and place
the squash, onions and apples on the sheet face up. Combine agave and oil in a
mini food processor. Brush the agave mixture onto the squash, onions, and
apples. Bake for about an hour or until thoroughly cooked. Remove from the
oven, and let cool for about an hour. Scoop out the squash flesh and chop the
onions and apples.
Over
medium heat in a large soup pot, heat the vegetable stock. Add the squash,
onions, apples, salt pepper and nutmeg. Let
simmer for about 20 minutes.
Using
a Vitamix®, blend the soup mixture in batches until it’s smooth.
Pour
it out of the blender into a soup bowl. Garnish with the fresh sage
leaves and serve with a loaf of homemade wheat bread.
