- 12oz (approx) Seal the Seasons Butternut Squash
- 2 Cups Vegetable Stock
- 4 Cloves Garlic, minced
- 1 Onion, chopped
- 1 Apple, chopped
- 1 sprig fresh sage
- 1/2 Tsp salt
- 1/4 Tsp pepper
- 1/8 Tsp cayenne
- Pinch of ground cinnamon and nutmeg
- 1/2 cup Coconut milk (unsweetened)
- Note: Use a little cream instead of the coconut milk for a richer soup
STEP 1: Thaw butternut squash
STEP 2: Add squash, vegetable stock, garlic, apple, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg in a large stockpot.
STEP 3: Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for an additional 20-30 minutes or until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk (or cream).
STEP 4: Transfer the soup into a blender and puree until smooth. Top with your favorite garnishes.