Broccoli and Butternut Squash Soup for a late lunch!
I topped my soup with Go Raw Sprouted Sunflower Seeds and Sprouted Pumpkin Seeds.
Extra Vitamin E!
So yum!
The sprouting process makes it easier on the digestive system and allows for better vitamin and mineral absorption.
To make this soup, I simply steamed my broccoli and roasted my butternut squash in avocado oil.
I added the ingredients into a blender and used the water from steaming my broccoli as my base. I chose to season with cumin, pink salt, garlic, and black pepper.
This soup is Gluten-Free, Grain-Free, Nut-Free, Dairy-Free, and Vegan.
Ingredients:
4 cups frozen or fresh broccoli
4 cups butternut squash, chopped
2 T avocado oil
1/4 cup fresh garlic, peeled
1 T cumin
1 T Salt
1 T black pepper, crushed
