Recipe of the Month - November

Butternut Squash Soup

1 butternut squash
1 sweet potato
2-3 large carrots
1/2 can of coconut milk (or other milk)
1/2 cup toasted pumpkin seeds
1 tbs tumeric
1/2 tbs cumin
1/2 tbs curry powder
1/2 bunch of parsley to garnish
Salt and pepper to taste

Peel skin off of butternut squash. Chop up squash, sweet potatoes, and carrots into large chunks. Take a large pot and add about 1/2 inch of water and bring to a boil. Add the squash, potatoes, and carrots into the pot and turn down to simmer. Place a lid on top of the pot and let everything steam for about 10-15 minutes or until you can easily pierce the veggies with a fork. Take the veggies in the pot and place in a blender. Add coconut milk, tumeric, cumin, curry powder, salt, and pepper. Then blend up all ingredients together until desired texture. Take a dry pan and turn on medium heat, toss the pumpkin seeds in the pan and toast for 1-2 minutes. Add pumpkin seeds on top of the soup with chopped parsley. 

This soup is quick, easy, and VERY tasty! We recommend all ingredients be Organic to avoid added toxins as much as possible. 

Please let us know if you come up with any exciting new additions or alterations to the recipe that you think makes it even tastier or healthier!!!