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Coconut Curry Butternut Squash Soup

Updated: a day ago

Ingredients:

  • 1 small butternut squash, seeded and chopped into 1/2 inch cubes

  • 2 stalks of celery

  • 2 cloves of garlic, minced

  • 1 small onion, chopped

  • 3 tbsp Hemp Hearts

  • 1 bay leaf

  • 1 tbsp Coconut Oil

  • 2 Cups of Coconut milk

  • 2 Cups vegetable broth

  • 1-2 tsp thai green curry paste

  • 1 tbsp apple cider vinegar

  • ¼ tsp Ginger Root Powder

  • ¼ tsp Turmeric Powder

  • Pumpkin Seeds (to garnish)

  • Pink sea salt, black pepper & cayenne pepper to taste

  • MEAT OPTION: 2 cups of shredded cooked chicken (use the breast meat from a rotisserie chicken or poach 1 pound of chicken breasts)

  • Blender or immersion blender

Directions:

  1. Clean, chop and prepare all of the vegetables

  2. On medium heat, melt coconut oil in a large pot

  3. Sauté onions until translucent, then add the minced garlic, bay leaf, curry paste, ginger, turmeric, salt and pepper. Sauté for a few more minutes

  4. Add chopped vegetables to the pot and sauté for another 5 minutes

  5. Add the coconut milk, vegetable broth, apple cider vinegar and hemp hearts to the mixture. Bring to a boil

  6. Once boiling, reduce heat and bring to a simmer

  7. Cover and let simmer until the squash is cooked and tender

  8. Once the squash is cooked, remove from heat and let cool until warm

  9. Blend in several batches until desired consistency is reached

  10. Add in chicken & add pumpkin seeds for garnish!






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