Gluten-Free Soup
Yield: 6 Cups

ingredients

• 3 c roasted Koginut Squash

• 1 c roasted carrot

• 1 roasted apple

• 1/2 c heavy cream

• 1 tbsp olive oil

• 1/2 large onion - chopped

• 5 garlic cloves - chopped

• 1 tbsp butter

• 1/4 tsp dried thyme (2 sprigs fresh)

• 1/4 tsp dried rosemary (2 sprigs fresh)

• 1/4 tsp cinnamon

• 4-6 c vegetable stock

• Sea salt & fresh cracked black pepper

  Toppings

• pumpkin seeds

• Carrot Turmeric Garden Granola

DIRECTIONS

1. Preheat oven to 425 F

2. Scoop out stringy flesh and seeds of squash. Place squash, carrots, and apple cut side down on parchment lined baking sheet. Drizzle olive oil over top.

3. Roast 30-45min

4. Remove from oven and scoop out flesh.

5. In a large stock pot, heat olive oil over medium high heat.

6. Add onion and cook for 5-6 min, add garlic, and cook for an additional minute.

7. Add butter & spices and cook an additional minute until fragrant.

8. Add squash, carrots, and apple and stir to combine.

9. Add vegetable stock.

10. Bring to a boil and reduce to a simmer and cook for 15 minutes.

11. Purée the soup in a high powered blender.

12. Stir in heavy cream.

13. To serve: ladle soup in bowl, drizzle a bit of cream over top, garnish with our Carrot Turmeric Garden Granola and roasted pumpkin seeds.