Butternut Squash Soup



1 large butternut squash, peeled & chopped into chunks 1 large sweet onion, chopped 3 garlic organic cloves, chopped 2 Tbsp. curry powder (use less or more, depending on preference) 1 Tbsp. ground cinnamon 1 tsp. ground nutmeg 1 Tbsp. coconut oil 1 Tbsp. yeast free vegetable bouillon

3 cups of water sea salt and pepper to taste toasted pumpkin seeds for garnish (optional)


1. Heat the coconut oil in a skillet and add chopped squash, onions and garlic. 2. Add vegetable bouillon and water.

3. Bring stock to a boil and then transfer to blender with spices, salt and pepper and blend.

4. Divide into two soup bowls and garnish with toasted pumpkin seeds


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square