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Spicy Vegan Butternut Squash Soup

Teresa
  • 110 minutes
  • Serves 4

INGREDIENTS

2 lb

Butternut squash, cooked and drained

2 tsp

Coriander, ground

2

Gala apples

1

Garlic, whole bulb roasted

2 tbsp

Ginger, fresh

1

Leek

1/2

Lime, juice of

1

Onion, medium

1 cup

Almond milk

32 oz

Ctn. vegetable stock

1

Black pepper

1/8 tsp

Chili powder

2 tsp

Cinnamon, ground

1/2 tsp

Sea salt

3/4 tsp

Turmeric

2 tbsp

Coconut oil

3/4 tsp

Cumin, ground