- Cook Time
- Prep Time
- 6 to 8Servings
- 2 butternut squash, peeled and diced
- 2 sweet potatoes, peeled and diced
- 1 large parsnip, peeled and diced
- ⅓ cup fresh ginger, peeled and diced
- 5-6 garlic cloves, peeled
- 1 large onion, diced
- 32 ounces almond milk
- 32 ounces vegetable broth
- 2 cups coconut water
- 2 tablespoons ground cinnamon
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Garnish: Cream of coconut, maple syrup, Maple Pecans, chopped fresh flat-leaf parsley
- 1 cup pecans, chopped
- 1 tablespoon maple syrup
1. Preheat oven to broil. Line a baking sheet with parchment paper.
2. In a small bowl, toss pecans and maple syrup, until nuts are coated evenly. Place pecans in a single layer on the prepared baking sheet.
3. Broil for 2 minutes. Keep an eye on pecans, as they will burn very quickly. Remove from oven and cool.
1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
2. Scatter butternut squash, sweet potatoes, parsnip, onion, ginger, and garlic on a baking sheet. Coat veggies with evoo, season with salt and pepper. Cover with aluminum foil and roast in a 400°F for 1 hour.
3. Add broth and almond milk to a large pot or Dutch oven over medium high heat. Once liquid comes to a boil, add in roasted vegetables. Add cinnamon and coconut water.
4. Using an immersion blender, standard blender, or food processor, puree mixture until thick and creamy. Add additional coconut water to thin out soup if it gets too thick.
5. Chill soup. Serve in small bowls or tasting cups. Garnish with maple pecans, a drizzle of cream of coconut and a drizzle of maple syrup. Sprinkle fresh parsley over soup.