Pumpkin Butternut Squash Soup
1 can pumpkin or 1 small pumpkin baked and meat scraped out
1 medium butternut squash baked and meat scraped out
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon turmeric
1 can coconut milk (13.5 fl oz)
2 cups veggie or chicken stock
2 inches fresh ginger, peeled and chopped
salt/pepper to taste
toasted pumpkin seeds for topping
1/2 cup almonds
1 apple, sliced
Bake your butternut squash, preheat oven to 350. Cut squash in half, remove seeds and place in baking dish, cut sides facing down. Pour 1inch water into dish around squash. Bake until tender for about 1.5 hours. Same if you are using fresh pumpkin. When finished remove skin and cut into cubes.
Once squash is finished add all ingredients (minus the pumpkin seeds) to a blender (may need to batch) or into a soup pot if you are using an immersion blender. Blend until puréed, heat to desired temperature and enjoy. Top with toasted pumpkin seeds. Serving around 4.
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