2 16oz Jars MMLocal Butternut Squash Puree from Full Circle Farms
2 cups 365 Vegetable Stock – low sodium
3 Tablespoons 365 Organic Coconut Oil
1 Tablespoon Raw Coconut Vinegar
1 Tablespoon 365 Grade A Maple Syrup
2 Teaspoon Smoked Maldon Sea Salt
Garnish Each Bowl with:
1 Tablespoon Diced Winesap Heirloom Apple
1 Tablespoon Fresh pomegranate seeds
1 pinch Light chili powder or Korean chili powder
1 Tablespoon Toasted sprouted pumpkin seeds
1 pinch Finely chopped chives
1 pinch Smoked Maldon Sea Salt
• Add Butternut Squash Puree, vegetable stock, coconut oil, coconut vinegar, maple syrup and 2 tsp of smoked sea salt into a 2 quart sauce pan.
• Whisk together over medium heat for about 10 minutes.
• Divide soup into 4 bowls and garnish with apple, pomegranate seeds, chili powder, pumpkin seeds, chives and a pinch of smoked sea salt.