2 Servings

40 minutes

Ingredients

2 ½ cups Butternut Squash (peeled, seeded, and cubed)

1 bulb Fennel (medium, trimmed and sliced)

1 tbsp Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

1 cup Plain Coconut Milk

2 cups Vegetable Broth

2 tsps Cumin

½ tsp Turmeric

Direction

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Spread the squash and fennel on the baking sheet in a single layer. Drizzle with oil, season with salt and pepper, and toss until the vegetables are evenly coated. Roast for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized.

3. Transfer to a blender or food processor. Add the coconut milk, broth, cumin, turmeric, and season with salt and pepper. Blend the mixture until smooth and creamy, venting as needed for heat to escape.

4. Transfer the blended soup to a large pot and heat over medium heat until warmed through, for about four to five minutes. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving is approximately two cups.

Additional Toppings: Seeds like hemp, sunflower, or pumpkin. Green onions and/or fresh herbs like dill, chives, basil, and cilantro