Butternut Squash Soup with Coconut Cream, Apples and Balance Blend

The ultimate fall comfort food: Butternut Squash Soup with Coconut Cream, Apples and Functional Mushrooms. It’s creamy and heart warming and oh so delicious!

Here are some of the many health benefits of the ingredients: 

• Butternut squash is an excellent source of carotenoids antioxidants, for strengthened immune system and lowered heart disease & cancer risk 
• The prebiotic & starch-related components in squash, onion, garlic, apples & functional mushrooms have antioxidant, detoxifying and insulin-supportive properties 
• The soup provides a source of B1, B3, B6, B5, & folate vitamins, which help to combat stress, energize your body & boost your mood 

INGREDIENTS: 

• 2 large apples, sliced 
• 1 large butternut squash, cut in half & deseeded 
• 1 yellow onion, peeled and cut in half 
• 1 Tbsp extra virgin olive oil 
• 4 cups chicken or vegetable stock 
• 1 can coconut milk (I used full fat) 
• 1 garlic head 
• 1 Tbsp ginger root, shredded 
• 2 tsp 4 Mushroom Balance Blend of functional mushrooms by Eversio Wellness 
• 1 tsp sea salt 

 DIRECTIONS

1. Preheat oven to 425F. 
2. Place squash, cut side up, and onion onto a baking sheet covered with parchment paper, topping with olive oil & a sprinkle of salt. Slice off the top of the garlic bulb and wrap in tinfoil. Bake vegetables and garlic for 45-55 minutes. (Remove onion at 40 minutes).
3. When squash is finished roasting, carefully remove skin without burning yourself. Roughly chop squash and add to the blender along with the rest of the ingredients, working in batches. Don’t put too much in at once as the heat can expand and start to ooze out the top!  
4. Once blended, add soup into a large pot and warm up until hot.

 Makes roughly 4-6 main servings