February 5

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Butternut Squash Soup

Ingredients:
  • 1 large butternut squash, peeled and chopped into chunks
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp curry powder (use less or more, depending on preference
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp coconut oil vegetable broth and/or water sea salt 
  • Pepper, walnuts, chopped, for garnish (optional)

Instructions

  • In a large pot, sauté onion in coconut oil for a few minutes. Once onion has softened, add garlic, spices, salt and pepper and stir. Sauté for 1 minute. 
  • Add butternut squash and cover with vegetable broth or water. Add just enough liquid to cover the squash. Cook on medium-low heat for 15-20 minutes, or until squash is soft and cooked through. 
  • Transfer to a blender and puree soup. Transfer back to pot. Time to taste test! Feel free to add additional spices if necessary. 
  • Serve hot with a tbsp of chopped walnuts and a sprinkle of cinnamon.

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