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


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