Winter Soup

Butternut Squash + Cauliflower Soup

Method:

2 tbsp olive oil

1 yellow onion chopped

1 butternut squash chopped roughly

1 cauliflower roughly chopped

3 C water

1 tbsp vegetable bullion

1 tbsp coriander seeds

1 tbsp stone ground mustard

1 tsp horseradish grated (optional)

2 tbsp coconut sugar

1 tsp red pepper

1 tbsp salt

1 tbsp pepper

1/4 c flour

1C almond milk

Toppings:

Green chilies

avocado

green oinion

cilantro

mushrooms

Method:

In a large soup pot add oil and onion and cook until softened about 8 minutes

Add squash and cook an additional 5 minutes

Add cauliflower

Add water and bullion

Add coriander, mustard, horseradish, sugar, pepper, salt and black pepper

Bring to a boil and reduce heat

Simmer for 45 minutes

Using an emersion blender blend the soup until throughly combined

Mix flour and almond milk until flour is totally combined

Add to soup mix

Simmer for 45 minutes or until thickened

Top soup with green chilies, avocado, green onion, cilantro or mushroom

Enjoy!