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
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!