Forager’s Feast Butternut Squash Soup
Ingredients
- 1.5 cups butternut squash
- 1 can pumpkin
- 1 can full fat coconut milk
- 1.5 tsp golden paste
- 2 tbsp nutritional yeast
- 1/2 lemon
- A few cups vegetable broth
- 2 tbsp curry powder
- Pinch of salt
- Pinch of allspice
- Pinch of nutmeg
- Pinch of cayenne
- Pinch of cumin
- Rainbow peppercorns
Preparation
In a pot bring squash and vegetable broth to a boil.
Cook on medium for 15 minutes.
Puree in blender.
Pour back into the pot and add in everything else and simmer, adding spices to taste.
