Customers are continually amazed at how close the taste and feel of this soup comes to the comfort of classic cream of tomato -- without any tomato! A nightshade-free pureed soup that combines the velvety texture of butternut squash with the earthy richness of beets and carrots. Coconut milk lends creaminess to this deeply nourishing dish, full of the powerhouse vegetables of the old-fashioned root cellar. Try it with a dollop of our Piima or Yogurt Cream, or with our Kale Caesar Salad.
Ingredients: butternut squash,* coconut milk*, beets,* carrots,* onions,* celery,* kalamata olives, coconut butter,* white wine,* lemon juice,* olive oil,* garlic,* basil,* Celtic sea salt, white wine vinegar,* oregano,* marjoram,* thyme,* bay leaves,* turmeric* (* = organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS/Paleo Diets-friendly (contains heated olive oil).