Sounds like winter is coming. What’s more comforting than a hot bowl of goodness to warm your bones on cold days. Board certified health and nutrition counselor and former Soirée Woman to Watch Elizabeth Finch shares her delicious, easy and healthy recipe for creamy butternut squash and coconut soup.
Ingredients:
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 1 medium onion, diced
- 3 tbsp coconut oil
- 1 cup unsweetened coconut milk
- 4 cups vegetable broth (chicken broth would be fine too, if it’s not a concern that your soup is vegan)
- 1 tsp ground ginger
- 1 tsp curry powder
- Sea salt & black pepper to taste
“I love the combination of flavors with the creamy coconut and the sweet butternut squash in this recipe. The sautéed onions also help to add another hit of sweetness,” says Finch.
Click here for directions and find more recipes from Finch on her website: www.elizabeth-finch.com.