Recipes

Ingredients

• 1 onion roughly chopped
• 2 garlic, cloves, roughly chopped
• 1 T olive oil
• 1 butternut squash, peeled + roughly chopped (about 3 cups)
• 1 sweet potato, peeled + roughly chopped
• 2 carrots, peeled + chopped roughly
• 5 c vegetable stock
• 1 t cumin and coriander
• ½ t cinnamon, nutmeg, cayenne
• 1 c almond milk
• Salt and pepper to taste

Instructions

Heat the oil over a low heat; add the onion and garlic. Gently fry until translucent.  Add the remaining ingredients and bring to a low boil. Simmer for 30 minutes. Blend the soup until smooth and adjust seasoning to taste.