Butternut Squash + Kale Soup

I absolutely adore Autumn; the way the breeze smells, the sound of fallen leaves crackling beneath your footsteps, the crisp air wandering through the windows.. and of course, squash. Ingredients:

  • 1 tablespoon coconut oil
  • 1 medium onion diced
  • 3 stalks of celery diced
  • 3 cloves minced garlic
  • 2 TBS curry powder
  • 2 TBS turmeric powder
  • 4 cups butternut squash chopped
  • 4 to 6 cups light vegetable broth
  • 1 can coconut milk
  • Handful of kale chopped
  • Handful of chopped brussel sprouts
  • Pepitas, sea salt + pepper to taste
  • Method:
  • Heat the coconut oil in a large soup pot over medium heat. Saute the onion, celery, brussels & garlic for 2 minutes. Slowly add in the veggie broth, coconut milk as well as the squash. Cover your pot and bring soup to a simmer.
  • Allow the soup to simmer for roughly 30 minutes or until squash is tender.
  • Once squash is cooked, divide your soup in half. Add half to your high speed blender (I use a Vitamix) and blend. Combine soup. Season with sea salt & pepper to taste.  Add chopped kale and sprinkle on the pepitas.  Enjoy!
  • Serves 4.
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