Soup for any season

Have you missed my recipes? I have too! I just have been running around during all these holidays eating a little bit too much. So back to MEAL PREP!

For the love of SOUP

Ready for FALL.. even if the weather is not.

I LOVE Soup at all weather. So here is my Coconut Curry Butternut Squash Soup Recipe.

Soup in Summer? Ice Cream in Winter?

Start with

1 whole Butternut Squash (cut + roast 400 degrees with salt + pepper for about 30 minutes)

1 white onion

3 glovers of garlic

4 big whole carrots (or more)

Add onions, garlic, + carrots to a pot and stir with coconut oil until onions are translucent. Add in squash once it’s roasted.

Comfy + Cozy

Time to Spice It Up

1 can of coconut milk or cream (depends on your choice of calorie intact).

1/2-1 cup of water (I like my soup thicker so I limit the water)

SPICES

1-2 tbsp curry powder

Next add flavors less or more as you like! I do about 1/2-1 tbsp of ginger, cumin, turmeric.

Bonus: Dash of cardamom!

Finishing Touches

Bring to BOIL. Lower and cook for about 10 minutes. Allow to cool before mixing with an emulsifier or in the blender. Saves sealed in the fridge for about 3-4 days.