Butternut Squash Soup
This soup is a great addition to your diet if you are trying to reduce inflammation as Turmeric has strong anti-inflammatory properties. Plus, it adds a nice warm, nutty flavor to this soup. It can be eaten as part of meal with green salad, or even pass as a smooth and creamy dessert because it has a little bit of sweetness to it from the cinnamon and ginger. You can use premade butternut mash and whip this up in a jiffy whenever hunger strikes. Let me know how it goes!
Ingredients:
1 cup coconut milk
1 ¾ cup mashed butternut squash (my usual recipe minus the garlic powder)
1 ½ teaspoons Turmeric Powder
1 ½ teaspoons Ginger Powder
1 ½ teaspoons Cinnamon Powder
Pinch of Salt
Garnish options:
Parsley flakes
Pepitas (pumpkin seeds)
Drizzle of olive oil
Directions:
Heat the milk in a pot and add the squash and spices. Stir together until combined and all is warm. Taste and adjust spices as needed. Toss the mixture into a food processor, or blender and blender until smooth. Serve with the garnish options above.
Enjoy!
- 1 cup coconut milk
- 1 ¾ cup mashed butternut squash (my usual recipe minus the garlic powder)
- 1 ½ teaspoons Turmeric Powder
- 1 ½ teaspoons Ginger Powder
- 1 ½ teaspoons Cinnamon Powder
- Pinch of Salt
- Garnish options:
- Parsley flakes
- Pepitas (pumpkin seeds)
- Drizzle of olive oil
- Heat the milk in a pot and add the squash and spices. Stir together until combined and all is warm. Taste and adjust spices as needed. Toss the mixture into a food processor, or blender and blender until smooth. Serve with the garnish options above.
