Broccoli and Butternut Squash Soup for a late lunch!
I topped my soup with Go Raw Sprouted Sunflower Seeds and Sprouted Pumpkin Seeds.
Extra Vitamin E!
The sprouting process makes it easier on the digestive system and allows for better vitamin and mineral absorption.
To make this soup, I simply steamed my broccoli and roasted my butternut squash in avocado oil.
I added the ingredients into a blender and used the water from steaming my broccoli as my base. I chose to season with cumin, pink salt, garlic, and black pepper.
This soup is Gluten-Free, Grain-Free, Nut-Free, Dairy-Free, and Vegan.
4 cups frozen or fresh organic broccoli
4 cups butternut squash, chopped
2 T avocado oil
1/4 cup fresh garlic, peeled
1 T cumin
1 T Himalayan Pink Salt
1 T black pepper, crushed
Pre-heat oven to 425°F.
Place water in sauce pan and place over stove top.
Place steam basket or stainless steal steamer insert over sauce pan and place frozen or fresh broccoli in it.
Steam broccoli until soft.
Toss chopped butternut squash in big bowl with 2 T avocado oil.
Place aluminum foil over metal pan.
Place parchment paper over aluminum foil.
Spread butternut squash over parchment paper and place in oven.
Allow to roast for 30-35 minutes or until cooked, starting to brown, and crunchy.
Place all ingredients, broccoli, butternut squash, seasonings and garlic, and boiled water (used to steam broccoli) into blender.
I use a Vitamix, which works great for soups.
Allow to blend.
Pour into big bowl.
Allow to cool.