What you will need:
-6 cups organic reduced-sodium chicken broth
-3 pound butternut squash
-1 medium parsnip, peeled and cut into
-1 medium Granny Smith apple, peeled, cored and chopped
-1/4 cup coconut milk
-1/2 teaspoon sea salt
-2 tablespoons chopped chives
Slice butternut squash in half; scoop out seeds with a large spoon. Place face down in a glass pan and bake at 350 degrees F for one hour, or until the flesh gives in easily when you press a finger to it. Remove from heat and set aside until cool enough to handle. Scoop out flesh and place in a larger blender with 4 cups of the chicken broth. Blend well until pureed. Pour into a 4- quart stockpot with the remaining 2 cups of chicken broth, parsnip and apple; bring to a boil. Reduce the heat and simmer, cook until the parsnip and apple are soft. Stir in the coconut milk and salt and remove from the heat. Serve immediately and garnish with the chives. This soup will be even better the next day!
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