Golden Beet And Citrus Soup

1. 1

   Preheat your oven to 400F.

2. 2

   Peel the butternut squash and remove the seeds. Chop into large chunks. Peel and chop the carrots, beets and onion if you are using it. Place the vegetables on a lined baking sheet and drizzle with 3Tbsp of coconut oil. Sprinkle with salt and pepper.

3. 3

   Roast the vegetables in the oven for 30-45 mins or until they are slightly caramelized on the bottoms.

4. 4

   Let the vegetables cool and then place in a blender. Add 2 Cups of water and blend until smooth.

5. 5

   Add the olive oil, the juice from 1/2 of an orange and the juice from 1 lemon. Blend until fully incorporated.

6. 6

   Add the turmeric and the grated ginger and blend again.

7. 7

   You can chill the soup or serve it slightly warm. I like it both ways. When you are ready to serve the soup, ladle as much as you want into your bowls.

8. 8

   Garnish with freshly chopped cilantro, sprouted pumpkin seeds and/or a dollop of fresh creamy yogurt (obviously leave it out if you are vegan). Sit back and enjoy the sunset!!!

* Per serving · 4 servings · Values may vary.