10/17/2016
Well, I am back from my first Detox Your Spirit, Soul & Body Retreat. It was above all that I could have dreamed. So, this week I will be sharing with you 1 recipe daily from the Fall detox I used at retreat. The ladies experienced a detox that they can build from now! HERE YOU GO!
APPLE BUTTERNUT SQUASH SOUP
2 large apples of your choice , (if not organic peel, if no vita mix or high speed food processor perl) I keep skin for more fiber
1 large butternut squash (3lbs) peeled and chopped. My easiest way is to cut squash in circle slices and then trim the edges and remove seeds)
1 large yellow onion chopper
2 tsp cinnamon, nutmeg, ginger (adjust more later if needed)
I used ginger season, you can grate 2 inch fresh ginger peeled if you like
4 cups low sodium veggie broth or your own that can be in freezer bags as we approach winter for easy quick soups
1 bunch parsley to garnish
2 Tbsp. Coconut oil or Olive oil
Heat oven 400F. Add apples, squash, onion in bowl and coat with I addseasonings after coating and then adjust after adding to vegetable broth and blended. Cook veggies about 35-40 min. Remove cool down and blend ; I use little of vegetable broth to help blend smoothly. If possible prepare early in morning or day before for seasonings to blend in soup. Serve with chopper parsley on top. I keep most of my soups 3 days and freeze other for later if it last:) Enjoy