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Butternut Squash Soup
- 5 cups of butternut squash (cleaned and cubed. *)
- 2 Honey crisp apples (peeled, cored and cubed)
- 3 carrots (peeled and cut into large pieces)
- 2 tbsp honey
- 1–2 tsp curry powder
- 1–2 tsp red chili flakes plus more for garnish
- 1 tsp cinnamon
- 1/4 cup freshly squeezed orange juice*
- 4–5 cups vegetable broth
- 1 tbsp olive oil
- 1/2 cup coconut milk (the one from the can)
- salt and pepper
- pumpkin seeds for garnish
- Pour olive oil into a pot.
- Combine butternut squash, apples and carrots in a p. You don’t want them too crowded because you want them to be able to caramelize a bit.
- Spread them out and drizzle olive oil and salt and pepper on the vegetables and apples.
- Cook for 15-20 minutes until soft and lightly caramelized. Make sure to stir a few times while they cook up so that no one side gets burned. Add
- Add curry, cinnamon, honey and orange juice. Cover with broth and simmer for 20 minutes.
- Taste for seasoning.
- Add contents to a food processor or vitamix or use a stick blender. Puree until completely smooth. Feel free to add more vegetable broth or a bit of water to thin it out.
- Pour into bowls and take a spoon and add a bit of coconut cream. Swirl it in with the back of the spoon to create an abstract design.
- Garnish with pumpkin seeds and red chili flakes.
No Flour Cheesy Biscuits
- 2 cups Almond Flour
- 2 tsp baking powder
- 2 tbsp Garlic powder
- 1/2 tsp Sea salt
- 1 large Egg (whisked)
- 1/3 cup Heavy cream
- 1/3 cup Butter (melted)
- 1 1/2 cup Cheddar cheese (shredded)
- 2 tbsp chopped chives
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, stir together the almond flour, baking powder, garlic powder, and sea salt.
- Stir in the egg, heavy cream, and melted butter, until uniform. Fold in the shredded cheese.
- Use a large cookie scoop to scoop the dough onto the lined baking sheet, at least 2 inches apart. They will spread during baking.
- Form into rounded biscuit shapes (flatten slightly with your fingers), but don’t shape much to keep them looking rustic.
- Bake for about 12-16 minutes, until semi-firm and golden.