MIND | BODY | SPIRIT
 
Stacey L. Forend CHC, RYT
 Yoga | Lifestyle | Nutrition
Spirituality | Integrative & Holistic Health
 
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Blog

Super Golden™ Butternut Squash Soup

November 14, 2017

 If you have pumpkin or squash sitting out and not sure what to do with it or you're hosting Thanksgiving and need some fun ideas this is a simple delicious warm hearty soup to make you feel all the cozy feels, and it's super good for you!! I don't know about you but when the weather starts to get bit chilly I like a warm soup to soothe my soul. I like how it makes me feel grounded and content.

 

Did you know that food is energy and eating foods within the season is optimal for your health?! Eating with the season is not a new thing yet dates back to forever ago (basically longer than I have been in this life) but i'll post about that at a later date! So let's get our belly's warm and full!! 

 

 

 

 

What I used: 

  • 1 Butternut squash, medium

  • 3 Garlic cloves

  • 1 Red onion

  • 1/2 tsp Red chili flakes

  • 1/2 tsp Rosemary (fresh finely diced or dried)

  • 1/2 cup Coconut milk (non-flavored)

  • 3 cups water or vegetable broth

  • Ground black peppercorns

  • Salt (I use Himalayan pink)

  • 2 tsp Avocado (or Extra Virgin Olive Oil)

  • 2 tsp my Super Golden Blend™

- turmeric

- ginger

- cinnamon

- black pepper (ground)

- flax seeds (ground)

- maca

- chia seeds

 

Okay, let's get cooking!

 

Preheat oven to 425 F degrees.

Cut squash in half, remove seeds and insides and then brush the inside and outside with some oil, roast until tender OR cut squash into small 1/2" squares and boil until tender with fork

 

Save the seeds to dry out or roast later for a heathy quick snack!

 

While the squash is cooking..DANCE!! Okay, okay...and do this..

 

Heat pan to medium heat (I used a soup pan) and add 2 teaspoons of avocado oil.

Once the oil is hot, add onion and garlic, for a couple minutes or until the smell of raw onion dissipates. 

 

Then...DO HANDSTANDS!! or...just 

 

Add in the squash, dried rosemary, red chili flakes, Super Golden Blend™, salt and pepper to taste.

Mix all until well combined and cook for 2 minutes. 

Add in water or vegetable broth and mix.

Let the soup simmer for 10 minutes.

Remove from heat and cool for a few minutes

using a blender or immersion blender puree the soup to desired consistency  

Add in coconut milk and let it simmer for 5 minutes.

 

Tweak this simple recipe any way you want, add nutmeg, curry, cinnamon, ..or whatever you choose.

 

Fun & tasty option: drizzle with vegan sour cream.  I used Not Your Sugar Mamas

 

Serve hot with a grilled "cheese" sandwich. 

 

Grilled "cheese" sandwich made with gluten free vegan bread, vegan cheese, and vegan butter. 

Enjoy!

xx

🎃

 

 

 

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