Roasted Butternut Squash Soup



1 butternut squash, about 4 lbs.

2 red onions, quartered

2 stalks celery, sliced

2 carrots, sliced

2 Tbsp. coconut oil, melted

2 apples, quartered and seeded

2 cloves garlic, minced

4 cups organic chicken stock

4 cups water

2 tsp. cinnamon

½ tsp. fresh ground nutmeg

1 tsp. curry powder

1 Tbsp. fresh ginger, minced

1 tsp. sea salt

1 can organic coconut milk

Roasted Pumpkin Seeds, optional


Preheat oven to 400°

Peel squash, slice lengthwise and remove seeds. Cut into cubes.

In a large bowl add the cubed squash and prepared, onions, celery and carrots. Drizzle with coconut oil and toss until coated.

Line a baking sheet with parchment paper and spread veggies onto the baking sheet. Bake in the oven for 20 minutes.

Remove from oven stir in the apples and minced garlic and bake for 20 more minutes.

While veggies are roasting combine the chicken stock, water, cinnamon, nutmeg, curry powder and ginger into a large stock pot and bring to a boil. Reduce heat to simmer. Add in the roasted veggies and simmer 20 minutes.

In small batches blend in a blender until smooth. Transfer into a large serving bowl. Stir in coconut milk and salt.

Garnish with 1 Tbsp. roasted pumpkin seeds per serving.