Creamy and delicious, this vibrant soup is packed with nutrition and makes for a satisfying meal, whether or not you’re on a cleanse.
Winter squash boosts immunity, is anti-inflammatory, contains B vitamins and folate, and is good for the heart, digestion and your eyes. So eat up and be well!
makes 2 quarts
prep time: 15 minutes
cooking time: 20 minutes
1 large yellow onion, roughly chopped
3 garlic cloves, roughly chopped
roughly 2 pounds or 6-7 cups of roughly chopped (peeled) butternut squash
1 medium sized strip of kelp
1 tablespoon dried sage
3-4 cups homemade chicken or vegetable broth (3 cups makes it thicker, 4 will thin it out a bit more)
1/2 cup full fat coconut milk
sea salt to taste
fresh ground pepper to taste
toasted pumpkin seeds
thinly sliced nori sheets
Prepare vegetables; peel and chop the onions, butternut squash and garlic if you haven’t already.
Place the prepared onion, squash, garlic, and bay leaf into a large pot. Pour in the broth, cover, then bring to a boil.
Once boiling, reduce the heat a bit and simmer until the squash is tender.
Pour the contents of the pot, except the bay leaf, into a blender along with the coconut milk, then puree until silky smooth.
Season to taste with sea salt and pepper. Serve with a sprinkle of pumpkin seeds and sliced nori.