Ingredients
1 onion
1 clove minced garlic
2 orange bell peppers
1 lb oven roasted butternut squash
1 c water
1 c coconut milk
Juice of 1/2 a lemon
5 g fresh ginger, peeled and minced
1/4 tsp smoked paprika
1/2 tsp tomato paste
3 tblsp avocado oil
Salt to taste
Cilantro and pumpkin or hemp seeds for garnish
Prepare the butternut squash by cutting two small to medium sized squashes in half and placing on a baking sheet in the oven and cook at 350 degrees for 45 minutes to an hour until the butternut is fork tender. To prepare the soup, chop onion and add to dutch oven with avocado oil and cook over medium heat until onions are translucent and tender. Chop the bell peppers and add to the onions along with the minced garlic. Cook until garlic is fragrant and vegetables brighten in color about 5 minutes. Then add the tomato paste, paprika, and ginger. Stir to combine, cook about 3 more minutes and then remove from heat. Let the vegetables cool slightly, then add the water and vegetable mix to a blender and blitz until smooth. Pour blended vegetable mix back into the dutch oven and heat on low. Then add the coconut milk, lemon juice and salt to taste. Stir until smooth and warmed through about 5 minutes. Taste and add additional salt to your taste preference. Garnish with smoked paprika toasted pumpkin seeds or hemp seeds and finely chopped fresh cilantro.
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