Makes 4 Servings
2 apples, chopped
3 pounds butternut squash, peeled and chopped
1 onion, chopped
2 tablespoons coconut oil, melted
2-inch piece ginger, peeled and grated
4 cups vegetable broth
1 bunch parsley, chopped
Preheat the oven to 400 degrees Fahrenheit. Add apples, squash, and onion to a large mixing bowl. Coat the apples, squash, and onion well with melted coconut oil. Lay the mixture on a shallow baking pan and bake for about 35 to 40 minutes. The mixture should be soft and brown around the edges.
Next, add the roasted mixture to a large soup pot. Add grated ginger and vegetable broth. Cook for about 10 minutes until hot. Use an immersion blender or a high-speed blender to make a smooth soup. Serve with fresh parsley.
