Squash & Fennel Soup

 

Recipe

  • 1/4 Cup Sprouted Salted Pumpkin Seeds
  • 2 Cups Delicata Squash, roasted
  • 1 Fennel Bulb, roasted
  • 1/2 Cup Cashews
  • 3 T Olive Oil
  • 1/2 Tap Sea Salt
  • 3 Cups Water

 

Preparation Instructions

  1. Roast sliced squash 35 min at 375°F.
  2. Roast sliced fennel 20 min at 375°F.
  3. Mix all ingredients in a high power blender until smooth.
  4. Serve with pumpkin seed sprinkles.
Category
Lunch, Sprouted Seeds
No Comments

Post A Comment

FREE SHIPPING ON DOMESTIC ORDERS OVER $25