Autumn 🍂 Veggie Soup

Butternut squash
Zucchini
Onion
2 apples
Pinch of nutmeg and cinnamon
Can of full fat coconut milk
Few cups veggie Broth

This soup was made from fresh garden veggies and neighborhood apples 🍎 😋 So easy and loaded with nutrients!

1. Preheat oven to 425
2. Pressure cook 1 butternut squash halved and seeds removed on high 10min w cup of water. Alternatively, you can roast it in oven.
3. Slice Zucchini onion and a few apples. Generously Drizzle with oil and dash of cinnamon and nutmeg. Roast for about 30 minutes till tender flipping throughout.
4. Scoop out cooked squash and blend with roasted veggie with can of coconut milk full fat and 3 cups of chicken or veggie Broth for vegetarian or vegan. Add more or less broth depending how thick you want it.
5. Add salt pepper to taste. Top w seeds or chili flakes to give it some heat!