In a large pot, saute one diced onion and a couple of minced garlic cloves in olive oil, until soft. Roast 1 squash for 1 hour at 400° - add to pot. Add coconut cream and leftover broth - blend with immersion blender until soup is at desired consistency. Season with salt, pepper and curry powder. Simmer for 20 minutes. Serve, topped with olive oil, coconut oil or grass-fed butter. Delicious additions: Micro greens and salted sesame or pumpkin seeds (sprinkle the greens and seeds on top of each, individual serving). |
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November 2017
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