This vibrant soup is rich in vitamin A for skin health, omega-3s for heart health, and anti-inflammatory turmeric, for overall wellness.
Ingredients:
- 1.5 large butternut squashes, peeled, seeded, and cubed
- 1.5 tbsp avocado oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1.5 tsp ground turmeric
- 3/4 tsp ground cinnamon
- 4.5 cups low-sodium vegetable broth
- 1.5 cups full-fat coconut milk
- 6 tbsp hemp seeds (for garnish)
- 3/4 tsp pink Himalayan salt
- 1/4 tsp black pepper
- Optional: Fresh parsley for garnish
Instructions:
- Preheat oven to 400°F. Roast cubed butternut squash for 25 minutes or until tender.
- In a large pot, heat avocado oil over medium heat. Sauté onions until translucent, then add garlic, turmeric, and cinnamon.
- Add roasted squash, vegetable broth, and coconut milk to the pot. Simmer for 10 minutes.
- Blend the soup using an immersion blender until smooth. Adjust seasoning with salt and pepper.
- Serve warm, garnished with hemp seeds and parsley.
Macros Per Serving (Approx.):
- Protein: 4g
- Fat: 12g
- Carbs: 34g
- Fiber: 5g
Micronutrients Per Serving (Approx.):
- Vitamin A: 180% DV
- Vitamin C: 40% DV
- Magnesium: 15% DV
- Omega-3: 1.5g
Grocery List:
- 2 medium butternut squash
- Olive oil (or coconut oil)
- 1 medium onion
- 2 garlic cloves
- 1-inch piece of fresh ginger
- Ground turmeric
- Ground cinnamon
- Ground nutmeg
- 4 cups vegetable broth (or chicken broth)
- 1 can coconut milk (13.5 oz)
- Hemp seeds
- Salt and pepper to taste
- Optional: fresh thyme for garnish
