
Ingredients
- 1 medium butternut squash peeled, cut into 3/4″ chunks
- 1 apple peeled, cut into 3/4″ chunks
- 1 stalk celery chopped
- 1 onion chopped
- 3 tablespoons extra virgin olive oil
- sea salt to taste
- black pepper to taste
- 4 cups low sodium vegetable broth
Maple Syrup Coconut Cream
- 1/2 cup coconut cream
- 2 teaspoons maple syrup
- a few dashes cinnamon
Instructions
- Preheat oven to 400 degrees.
- Place butternut squash, apple, celery and onion in large bowl. Toss with olive oil, salt and pepper.
- Transfer to baking sheet. Roast for 30-35 minutes until tender.
Transfer vegetables to blender and add broth. Blend carefully until pureed.
Maple Syrup Coconut Cream
- In a small bowl, mix together coconut cream, maple syrup and cinnamon.
Add soup to a bowl and top with a drizzle of maple syrup coconut cream. I like to roast the butternut squash seeds and add them to the top for a crunch!