INGREDIENTS:
- 1 Organic Butternut Squash
- 2 Organic Leeks
- 1 32 oz container of Organic Vegetable Broth
- 2 Granny Smith Apples
- 2 Bartlett Pears
- ¼” Fresh Ginger, Peeled
- 1 Tblsp. Cinnamon
- Cumin, to taste
- Tumeric, to taste
Directions:
- Cut squash in half, remove seeds and rub inside with a little olive oil, and sprinkle with cinnamon.
- Place face down on a silver cookie sheet.
- Wash apples and pears, place on cookie sheet with squash.
- Set oven at 275 degrees and roast until soft.
- Slice leeks into very thin pieces.
- Place in a sauté pan with ½ cup of vegetable broth.
- Simmer until leeks are soft.
- Place leeks and broth from pan in a blender/food processor or Vitamix.
- Remove skin from squash, apples and pears and place in blender.
- Add minced ginger (optional)
- Add cinnamon, Tumeric, Cumin and Cayenne Pepper to taste.
- Blend until smooth.
- Heat in saucepan on stove before serving.