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.