I love soup. There’s nothing like cozying up after a long day with a hearty bowl. Although this recipe was a complete experiment with my friend Amanda, it resulted in what I believe will be a winter staple in my house. Next time I will be doubling it so I can freeze the leftovers for future meals! Yep, it was that out of this world…super simple, too, with a velvety texture and flavorful kick. For a punch of protein, we decided to top it with Organic Wild Rice Tempeh and pumpkin seeds. I highly recommend it.
Ingredients
1 butternut squash
1 small yellow onion
1 15-oz pumpkin puree
3 cups low-sodium vegetable broth
1/2 of a 14-oz can of coconut milk
2 medium carrots
3 cloves of garlic
1 teaspoon ground ginger
Spicy Thai Chili Sauce to top
Olive oil
Salt, pepper to taste
Optional: Baked tempeh and pumpkin seeds
To start, cube the butternut squash and roughly chop the carrots and onion. Place on a lightly sprayed baking sheet, alongside the garlic cloves. Drizzle with olive oil before roasting for about 20-30 minutes (or until tender with a fork) at 375°F. I popped the tempeh in the oven at the same time to get browned and crispy.
Once the veggies are done, spoon into a food processor and pulse until smooth, slowly adding in the vegetable broth.
Over medium heat, combine the puree with the pumpkin and coconut milk. Stir and simmer until your desired thickness is achieved (add more coconut milk if you desire a thinner consistency). Drizzle with chili sauce and serve! If you want to turn up the heat, add a sprinkle of cayenne pepper.
Are you a soup enthusiast like me? What’s your favorite recipe?
Sprinkled with Love,
Lauren
