Recipe: 1 Tablespoons coconut or olive oil1 onion, diced6 cloves garlic, minced6 cups chicken broth1 large butternut squash1 carrot, peeled and chopped1 green apple (Granny Smith), peeled and chopped1 sprig sagedash of cayennepinch of cinnamon & pinch of nutmeg1/2 teaspoon yellow curry powder (optional)1 cup unsweetened coconut milkFlake salt & ground pepper to taste Instructions:Preheat oven to 350 degrees. Toss squash & carrots in coconut or olive oil and lightly salt . In a large soup pot, saute onions in coconut oil for 2-3 minutes, add garlic and saute 1 minute longer. Add chicken broth, roasted butternut squash & carrot, …
Autumn Soup
