I got this idea as a combination of a couple recipes based on what I had in the frig already from the local farmers market. I also made the veggie stock from scratch using leftover veggies from previous meals. The portion is also quite large and can easily serve a 4-6 adults.
2 Tbs Coconut Oil
1 Small Onion – chopped
3-4 Garlic cloves
1 Tbs minced Ginger
2 Butternut Squash
2 Carrots – diced w/skin on
1 Rib of Celery – diced
2 Sweet Potatoes – diced w/skin on
2 Medium Granny Smith Apples – diced w/skin on
5 cups Veggie Stock
1/2 stick of Cinnamon
1 Tbs Organic Brown Sugar
Freshly ground Sea Salt to taste
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel.
In a large pot over medium-high heat, saute onions, carrots, celery, & garlic in coconut oil, 5 minutes. Add sweet potatoes & cook 2 more minutes. Add apples and vegetable broth and bring to a boil. Turn down heat and cook until potatoes are tender. Remove cinnamon sticks. Add squash to pot. Puree until smooth with blender. Continue to heat soup over low heat and serve. Adjust seasoning. Plate and enjoy!