Butternut Fig Soup
- 1.5 cups butternut squash, chopped
- 2 fresh figs, chopped
- 4 baby carrots, chopped
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
Step 1: Steam the butternut squash, and then let it cool for a few minutes.
Step 2: Set aside about 1/4 of the squash chunks and about 1/2 of the fig chunks. Place the rest of the ingredients in a blender, using as much water as necessary until smooth.
Step 3: Add the reserved b-nut squash and figs and blend lightly. Do not overprocess because you want the texture to be slightly chunky.
Step 4: Consume immediately as soup, cold or heated up…
…or leave it in the fridge overnight and drain into a puree the next morning for Pumpkin Pie Carrot Cake overnight oats!
Yields approx. 2 cups of soup.