This soup, is warming, immune boosting and delicious. It has all the goodness of fall and the immune boosting and anti inflammatory ingredients: ginger, turmeric and garlic.

Enjoy!

Ingredients

2 cups butternut squash, peeled, seeded and cut

4 carrots sliced

1 Tbsp maple syrup

1 tsp turmeric

1 small onion diced

3 Tbsp pumpkin seeds

2 garlic cloves sliced

1 Tbs grated fresh ginger

1 Tbsp coconut oil

1 tsp olive oil

Salt and pepper to taste

• Preheat the oven to 480ºF (250ºC), line a baking sheet with baking paper. Put the squash in a bowl and pour the maple syrup over it, mix well. Spread the butternut squash on it. Put in the oven, and roast for about 20 minutes or until soft.
• Heat a large pot on medium heat and add the coconut oil. Add the onion and sauté until translucent. Add the garlic, ginger and turmeric, cook and stir for 1-2 min until fragrant. Add the carrots and cook for another 2 min.
• Pour 2 cups of water over the vegetables and simmer for 20 min or until the carrots are soft.
• Once the carrots are cooked and the butternut squash is done add the butternut squash and 4 cups of water to the pot and bring to a boil. Salt and pepper to taste. In the meantime heat a small skillet, add the olive and the pumpkin seeds, roast for about 5 min.
• Take the pot down from the heat and using a hand blender or immersion blender puree the soup until smooth.
• Serve warm; garnished with pumpkin seeds.

Enjoy!