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Winter Squash Soup

Writer's picture: Bask FarmBask Farm


Winter Squash Soup


ingredients//


1 tbs avocado oil

2 medium yellow onions, sliced

4 cloves garlic, minced

7 cups peeled and chopped winter squash - I used a jarrahdale pumpkin. Kabocha, butternut, Hubbard are great as well!

2 tsp sea salt + more to taste

2 tsp black pepper + more to taste

2 tsp cinnamon

2 tbs curry powder

3 tbs coconut sugar

2 cups vegetable broth

1 cup water

1 can coconut milk

2 tbs coconut aminos

2 limes, juiced


Garnish:

Coreopsis

Tangerine Gem Marigold

Pine nuts

Popped quinoa

Crispy Sage


directions//


•Heat large pot over medium heat. Add oil, onions and garlic - sauté and stir for 2 minutes

• Add squash, salt, pepper, curry powder, and cinnamon. Stir to coat, cover and cook for 10 minutes, stirring occasionally.

•After 10 minutes, add broth, water and sugar. Cover and simmer for 30 minutes, until squash is fork tender.

•Remove from heat, add the juice of 2 limes, coconut milk, and coconut aminos. Purée with an immersion blender until creamy.

•Taste and adjust seasonings. Continue to cook on low heat for a few minutes.

•Garnish, slice some sourdough and enjoy! 😋

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