Forager’s Feast Butternut Squash Soup
Ingredients
- 1.5 cups butternut squash or a frozen bag of it works
- 1 can pumpkin
- 1 can full fat coconut milk
- 1.5 t. @curcumakitchen @lunafixa golden paste
- 2 t. nutritional yeast
- 1/2 lemon
- a few cups vegetable broth - add more or less for desired thickness
- 2 t curry powder
- Pinch of salt, all spice, nutmeg, cayenne, cumin, and topped with 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