Butternut Squash Soup

Ingredients

1 medium butternut squash, cubed

1 head of Cauliflower

1 large leek (omit if high Pitta)

4 cups veggie stock

1/3 cup cow’s milk or coconut milk

Olive oil or ghee

1/4¼tsp each of Cumin, Coriander, and Turmeric

Salt and pepper to taste

Pepitas/ and or fresh rosemary sprigs

Dried cranberries that have been soaked until plump

1. Sauté the Vegetables:

• In a large pot, sauté squash, cauliflower, and leek in olive oil for a few minutes. Add the spices, and sauté for a few more minutes.

2. Cook the Soup:

• Add the veggie stock. Cook at a simmer until squash and cauliflower are tender.

3. Blend the Soup:

• Use a handheld blender to puree the soup. When it is pureed, add the milk and stir.

4. Assemble the Soup:

• Assemble the soup in bowls and add the pepitas and cranberries on top.