A simple, delicious recipe that comes together quickly. This soup offers cozy warmth for cold winter nights.
5-7 Carrots, peeled and chopped
1 onion, peeled and chopped
2-3 celery stalks, chopped
1 Butternut squash, peeled, de-seeded and chopped
1 large Acorn or Kabocha squash, peeled, de-seeded and chopped
2-3 garlic cloves, peeled and chopped
1 tsp peeled and minced ginger
3 cups of veggie stock or bone broth
1 can of coconut milk
2 T of oil [olive, avocado, coconut]
1-2 tsp of fresh strained lemon juice
1 tsp salt
Peel and chop all vegetables on the ingredient list. Sauté celery, onion, and carrots together for 5-10 minutes, stirring occasionally until the onions turn translucent. Then add the chopped squashes, ginger, garlic, and veggie stock or bone broth. Cook on med-low for 30-45 minutes, or until the veggies are cooked through [they are easily punctured by a fork]. Turn off heat. Add 1 tsp. salt, 1 can of coconut milk, and the lemon juice. Optional additions: cinnamon, turmeric, nutmeg, and/or black pepper to taste. Purée with an immersion blender, standing blender, or food processor. Serve hot! This soup gets better overnight, and is even tastier the second day.
This recipe is from the kitchen of our Health Coach, Ariana Figueroa. We hope you enjoy it as much as her family does!