Butternut squash is rich in important, essential vitamins and minerals and loaded with disease-fighting antioxidants. This low-calorie, fiber-rich winter squash soup recipe is not only delicious, but it may also help protect against attacks on our immune system, supporting us during cold and flu season. The recipe is delicious as both a sweet or savory meal alone or as a scrumptious appetizer or Holiday meal accompaniment.
COMFORTING & CREAMY SQUASH SOUP
Ingredients:
• 1 med butternut squash
• 1 med carrot
• 1 small sweet potato
• 1/2 med cabbage
• 1/2 cup nutritional yeast
• 1 Tbl Braggs
• 1/2 tsp cinnamon
• 1/2 cup coconut milk
• 1 tsp cracked pepper
• salt to taste
Directions:
In a medium pot, add peeled and diced vegetables with enough water to cover top 1/2 inch. Bring to a boil and cook until all vegetables are fully cooked. Once cooked, take it off the stove and use a hand blender to puree.
NOTICE: Do NOT put hot liquid and vegetables in a blender. It can blow the lid off and burn your face!
Return to stove and add spices and coconut milk. Add water if needed and salt to taste. Simmer for another 10 mins and serve. Garnish with fresh parsley, toasted pumpkin seeds, a spoonful of coconut yogurt and enjoy!
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