Updated: Oct 14, 2020
This warm autumn soup is great for cold nights. Top it with pumpkin seeds to add that perfect crunch
SUPPLIES YOU'LL NEED:
Stainless Steel Stock Pot
Large Stainless Knife
Stainless Steel Measuring Cups
Stainless Steel Measuring Spoons
Glass Measuring Cup
Stainless Steel Vegetable Peeler
Stainless Garlic Mincer
1 tbsp Extra Virgin Cold Pressed Olive Oil
1 small Yellow "Organic" Onion diced, about 3/4 cup
2 Cloves Organic Garlic Minced
6 cups Chopped Organic Butternut Squash
3 small Organic Carrots chopped, about 1 cup
4 cups Organic Vegetable broth or Organic Chicken Broth
2 cups Fresh juiced from 2 green Organic Apples Do not use bottled apple juice or apple cider or apple cider vinegar
1/2 tsp Organic Curry Powder
1/4 tsp Organic Cinnamon or ground organic cinnamon sticks
1 dash Organic Nutmeg
1/2 cup Organic Pumpkin Puree. Fresh Pumpkins are best.
2 tbsp Grass Fed Butter or Ghee
1/8 cup Raw Unfiltered Honey Do not use pasteurized or regular honey
1 can (GuarGum-free) Organic Coconut Milk with full fat
1/2 cup Pumpkin Seeds for Garnish
PREP: Juice the two green apples, Peel and dice your butternut squash, carrots and onions. If using fresh pumpkin, you'll need to allow extra prep time to cut, peel and de-seed the pumpkin.
In a large Stainless Steel pot, heat oil over medium-high heat. Add minced garlic and onions and saute until translucent, stirring frequently.
Add squash, carrots, vegetable or chicken broth, juiced apples and spices.
Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft.
Remove from heat and add pumpkin puree, salt, honey and coconut milk and butter. Puree with a hand (stick) blender or in batches in a food processor. Blend until very smooth.
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