curry and butternut squash

Curry Butternut Squash Soup

Use Organic:
  • 3 ½ cups cooked butternut squash (no seeds)
  • 1 can light coconut milk
  • 1 cup vegetable broth
  • 1 cup chopped yellow onion
  • 2 Tablespoons finely chopped ginger root
  • 4 garlic cloves - minced
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Garden of Life Coconut Oil
  • 3 Tablespoons Garden of Life Raw Organic Protein Unflavored
  • 1 Tablespoon curry powder - use less if you don’t like it too spicy
  • 1 teaspoon sea salt
  • ½ teaspoon cumin
  • 1 15oz. can garbanzo beans
  1. Place coconut oil in large pot and heat to medium high.
  2. Once oil has melted, add onion, garlic, ginger and sea salt and sauté for 5-to-7 minutes.
  3. Add tomato paste and reduce heat to medium and sauté for another 2-to-3 minutes.
  4. Add coconut milk, squash, vegetable broth, curry and cumin and mix well for 2-to-3 more minutes.
  5. Remove soup from heat, add protein powder, and use an immersion blender to blend soup or transfer soup in batches to a blender and blend until smooth.
  6. Lastly, add garbanzo beans and return soup to stove top and let cook on lowest setting for another 20-to-30 minutes.
  7. Top with toasted pumpkin seeds if desired.


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