Easy Butternut Squash Soup | IMPACT Magazine

Name: Easy Butternut Squash Soup | IMPACT Magazine
Ingredients: 1 medium-to-large organic butternut squash; 3-4 carrots; 4 cups of low sodium veggie broth (I base it on consistency and often add water if not using coconut milk); 1 can coconut milk, without added gums and BPA if possible; 1 medium yellow onion or 1 shallot; Olive oil or avocado oil to sauté onions; 2-3 cloves of garlic; Small chunk of ginger root; Pinch of smoked paprika, turmeric, and true cinnamon; Small splash of real maple syrup; Pepper and optional dash of sea salt

impactmagazine.ca

As the holiday season approaches, there’s nothing quite as comforting as a warm bowl of goodness to nourish the body and soul.

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Ingredients

1 medium-to-large organic butternut squash
3-4 carrots
4 cups of low sodium veggie broth (I base it on consistency and often add water if not using coconut milk)
1 can coconut milk, without added gums and BPA if possible
1 medium yellow onion or 1 shallot
Olive oil or avocado oil to sauté onions
2-3 cloves of garlic
Small chunk of ginger root
Pinch of smoked paprika, turmeric, and true cinnamon
Small splash of real maple syrup
Pepper and optional dash of sea salt