“Happiness is…hot soup on a cold day!”
This soup tastes like more! It’s simply delicious and really hits the spot, especially on cold days like today. And who can really say no to a bowl of butternut squash soup on a day when the temperatures are in the single digits? We love this simple recipe courtesy of Nutritional Therapist and owner of ANU Wellness, Claire Grady.
Heart Warming Golden Squash Soup (serves 6)
- 1 Butternut squash, halved and deseeded
- 1 Acorn squash, halved and deseeded
- 1 Medium head cauliflower
- 1 tablespoon Organic Raw Coconut Oil
- 1 Red Onion, chopped finely
- 1 tsp Organic Sage
- 1 tsp Organic Turmeric Powder
- 1 pinch of Organic Cayenne Pepper
- 1 litre of Vegetable Stock
- 160ml Thai Gold Coconut Milk
Himalayan Pink Salt and Cracked Black Pepper
Sprinkle of organic sunflower and pumpkin seeds.
Preheat oven to 200 degrees Celsius. Line baking sheet with parchment paper, and arrange butternut squash, acorn squash and cauliflower evenly on sheet.
Coat vegetables with 1-2 teaspoons of coconut oil and sprinkle with turmeric then season with Himalayan pink salt and black pepper. Bake for an hour until tender, soft and golden brown.
In large pot, sauté onion over medium heat in coconut oil until beginning to soften. Next scoop acorn squash and butternut squash out of skin and add to soup pot along with cauliflower. Stir in sage, turmeric, cayenne pepper and season with Himalayan pink salt and black pepper. Stir in broth and bring soup to a low boil.
With a hand-blender, puree soup until creamy. Top with sprinkle of your favourite seeds!