Butternut Squash Soup - Created by LadyBoss Coach Kate

INGREDIENTS: 

2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
1-inch fresh ginger root, minced
1/2 teaspoon ground turmeric
Pinch of cinnamon
Pinch of cardamom powder
Pinch of ground cloves
1 green apple, peeled, quartered, and chopped
3 cups water (Use your preferred milk of choice here if you like your soup creamier!)
4 cups chopped Butternut Squash, oven-roasted and cooled.
Himalayan sea salt and pepper to taste

INSTRUCTIONS:

1. Heat olive oil in a large pot over medium heat. Once oil is simmering, add onion and garlic, cook until tender (about 6-8 minutes). 

2. Add ginger, tumeric, cinnamon, cardamom, and cloves and cook until fragrant (about 1 minute).

3. Remove from heat and transfer to a blender (or food processor). Add apple, squash, and 3 cups of water (or milk). Blend until smooth.

4. Return to saucepan and cook for an additional 8-10 minutes on medium-high heat. 

5. Let cool slightly and season with Himalayan sea salt and pepper to taste.

*Makes 4-6 servings

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