The perfect fall soup with a hint of sweet and spice.
You will need:
1 butternut squash
1 large sweet potato
1 green pepper
4 c vegetable broth
2 cloves minced garlic
4 sprigs of fresh oregano
Dash of Celtic salt
2 tbsp almond, coconut or olive oil
Wash all the produce. Peel and chop the butternut squash, sweet potato and apple. Chop the green pepper. Mince the garlic.
In a saucepan over medium heat, add the almond, coconut or olive oil. Add the butternut squash and sweet potato. Let it cook for 5 minutes stirring occasionally. Add in the 4 c of vegetable broth. Add in the green pepper, garlic, apple, Celtic salt and a few sprigs of oregano. Simmer on low heat for 40 minutes.
Purée all ingredients together. Return to the saucepan to let all the flavors come out a little more for at least 10 minutes.
Garnish with oregano for a beautiful presentation.