- 1 butternut squash-roasted for 70 minutes
- 1/2 of one honey crisp apple
- 1 1/4 cups dates (pitted)-soaked for approximately 1-2 hours
- 2 cups unsweetened almond milk or coconut milk
- 1-2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper to taste
- 1-2 tsp freshly grated nutmeg (it has the best flavor)
- 1 tsp cinnamon
- Dash of all spice
- Dash of ground cloves
- 2 tsp of coconut sugar
- Dash of cayenne pepper
- 1/4 cup green pumpkin seeds-for garnish
Directions: Preheat Oven to 350 degrees
Start by roasting the whole butternut squash on a baking sheet for approximately 70 minutes at 350 degrees. This would be a great time to let the whole (pitted) dates soak for 1-2 hours until soft.
Once the butternut squash has fully cooked and is soft when touched with a fork, let it cool. After it has cooled, use a mixer or blender to mix to a smooth consistency (puree like). Also add the dates a few at a time until they are all completely mixed/blended and the 1/2 an apple at this time. This should take about 3-10 minutes (I usually leave the skin on the squash for additional nutrition benefits, feel free to take it off before blending/mixing).
Preheat a sauce pan on the stove on low-medium heat. Add the butter, oil, and almond milk together, stirring constantly until the butter has fully melted. Next add the pureed butternut squash mixture, followed by all of the seasonings, spices, and sugar. Simmer for 20 minutes and then set aside and let cool. Top the soup off with some pepitas (green pumpkin seeds) and enjoy!