Vegan Butternut Squash Soup

Yesterday was cool and gloomy.  I'm not complaining though!  I love me some good fall weather:)

That said, a day like that calls for something warming and nourishing.  After coming home from an emotionally exhausting day of house hunting, I decided to make use of the local, organic butternut squash I had delivered from Fresh Direct this morning.  Paired with some coconut oil and carrots it was the perfect sweet and grounding dinner we all needed!

Simple and delicious, make this soup for your family any night and you'll get smiles all around.

Here's how I did it:

Ingredients:

• 4 garlic cloves minced
• 2-3 tablespoons of coconut oil
• 1 small to medium butternut squash cut into 1/2" cubes (seeds separated and saved)
• Butternut Squash seeds
• 3 carrots chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 4 cups water

1. In a heavy bottom soup pot, heat the coconut oil.
2. Once melted add the carrots and salt and sauté.
3. While the carrots are cooking cut up the squash and separate the seeds.
4. Add the squash and cinnamon and nutmeg and mix to coat.
5. Cook for 10-15 minutes until the vegetables start to soften.
6. Meanwhile, in a dry pan (I like to use a cast iron) cook the seeds until dried and slightly browned.
7. Season the seeds with sea salt.
8. Add the water and bring to a boil then down to a rolling.
9. Let it cook for 30-45 min until the squash starts to break down and soften.
10. Serve with seeds as garnish.