Just one of the recipes we created at this weeks cooking class:
Butternut Squash Sweet Potato Soup
Gluten Free, Dairy Free, Vegan option
Happily serves 6-8
ALL ORGANIC INGREDIENTS
1 Butternut Squash
1-2 Sweet Potato
1 cup Acorn squash
1/2 Yellow Sweet onion, 1/2 Purple onion
4 Cups Bone Broth (or vegetable broth if vegan)
3/4 Cup Canned Coconut Milk
1 tsp Cinnamon or All Spice
1/2 tsp nutmeg
1 tsp maple extract and stevia to taste
Himalayan Sea Salt
Optional: 1/2 Cup leeks (pictured)
Cut and cube squash, sweet potatoes, and onions. Bake at 400 for about 30 mins or until soft.
Add to food processor until smooth.
Add remaining ingredients and blend until well mixed.
You can do this sin the crock pot on low for 6 hours instead of baking.