Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut
Butternut Squash (1)
in half, lengthwise, spoon out seeds then cut in half again making quarters.
Step 3
Place squash quarters on baking sheet, cut side up.
Step 4
Combine
Coconut Sugar (30 g)
and
Ground Cinnamon (3 g)
and sprinkle/rub half of the mixture evenly onto the squash. Set aside the remaining half of the mixture.
Step 5
Bake squash for 15 minutes.
Step 6
Peel skin from
Garlic (3 cloves)
add to the baking pan and continue baking for an additional 25 minutes or until the squash is tender.
Step 7
Cool until able to handle and using a spoon. Scoop roasted flesh from skins of the squash.
Step 8
In a large pot, heat
Coconut Oil (15 mL)
add
Apples (2)
,
Fennel Bulbs (85 g)
, and remaining cinnamon/sugar mixture. Sauté for 5 minutes or until soft.
Step 9
Add
Vegetable Broth (720 mL)
and cooked squash, stir to combine well.
Step 10
Simmer on low heat for 15 minutes.
Step 11
Add
Salt (6 g)
,
Honey (65 g)
, and
Cayenne Pepper (as needed)
.
Step 12
Using a blender or Nutribullet, puree until soup is smooth and reaches your desired consistency.
Step 13
Garnish with desired toppings and serve!
