This soup is creamy and loaded with pungent, warm spices. It is one of the recipes I shared on my Eat Your Way to Wellness TV show. Watch the whole episode!
Ingredients:
6 cups butternut squash, peeled, seeded, and cut into chunks (2 medium squash)
8 cups broth of choice
1 sweet white onion, diced
3 cloves garlic, halved
2 tbsp coconut oil
2 tbsp fresh grated ginger
1-2 tbsp curry powder
1 lime, zest and juice
1 tsp Himalayan pink salt
Instructions:
On low heat, saute onions, garlic, ginger, curry, and salt together in coconut oil until onions are translucent and ginger and garlic are golden brown.
Add squash and broth and simmer together until squash is tender enough to stick a fork through. About 25 minutes.
Remove from heat.
Use an immersion blender to blend together. BE CAREFUL! The soup is hot!
Use a ladle to put soup in bowls.
Top with a squeeze of lime, a dollop of plain coconut yogurt, and pumpkin seeds.