Health By Al

This is the perfect Fall soup! The homemade croutons and toasted pepitas on top are what make it over the top! It’s also such a quick, simple recipe, perfect for when you want a nutritious meal without a lot of prep.

Ingredients: Serves 4

• Drizzle of avocado/olive oil
• 1 large butternut squash, 3 lb.
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper 
• 1/2 teaspoon smoked paprika
• leaves from 2 sprigs of rosemary
• 4 cups veg. Broth
• 1 can Coconut milk

Top with:

• Sourdough croutons (toast sourdough bread in a pan on the stove with a sprinkle of garlic powder until crispy)
• Toasted pepitas

Directions:

1. Preheat the oven to 425 degress F. and line a baking sheet with parchment paper.
2. Cut the butternut squash down the middle vertically, Remove and discard the seeds/pulp & and rub a little avocado oil on the inside. Place it on the baking sheet inside down and roast for 40-50 minutes, until a knife goes through it easily.
3. While it roasts, add a drizzle of olive oil to a pot and add the onion. Cook, stirring often, until the onion is golden brown. Add the garlic and cook 1 more minute.
4. Add the spices and cook 1 more minute. Add the remaining ingredients and bring it to a boil and then down to a simmer. Simmer 15 minutes.
5. When the squash is done, scoop out the inside and discard the skin. Add the insides to a blender along with a few cups of the soup. Blend the soup in batches until it’s all been blended. Stir and top with croutons and pepitas. Enjoy!