I couldn’t think of a better lunch on this COLD Halloween…brrr!!! Apparently this will be the coldest one in 5 years, so I will be in the house cooking dinner for and playing cards with friends.
I prepped this soup a couple nights ago, actually over two nights…baking the squash one night, and throwing it in my Vitamix the next evening to make this spicy, nourishing soup. And the color of this…I’m in LOVE!
I never tell someone that a Vitamix is a necessity, but the simplicity of cooking soup IN the blender is pretty awesome!
I added the Squash, spices, and some water (as I realize I was out of veggie broth), and blended for 5 minutes…sorry Babe, this does interrupt TV watching. After this was smooth, I added some coconut milk thin it out and add a little creaminess.
Out of the jar for lunch today at work …just stirred in some Manitoba Harvest, Hemp Heart Toppers for a little extra protein and a spicy, beautiful bowl that got lots of attention as people walked by.
- 1 butternut squash
- Coconut oil
- Sea Salt
- Black Pepper
- 1tsp Curry Powder
- 1/2tsp Cumin
- 1/4tsp Turmeric
- 1/2tsp garlic powder
- 1/4tsp crushed red pepper (Optional)
- Sea Salt & Black Pepper
- 4 cups of water or broth
- 1 cup of coconut milk
Preheat the oven to 400 degrees, cut the squash in half and spread with a little coconut oil and sprinkle with salt and pepper. Bake for 1 hour and let the squash cool.
Remove the skin and add the squash to a high-powered blender, along with all of the spices and the water, and blend until smooth and hot. (You can also add this to a pan, heat, and blend with an immersion blender.) Add more water to reach desired consistency, then add the coconut milk and blend briefly to incorporate.
Enjoy or store in the fridge to eat later!!
Happy Halloween!! 🎃