Over the summer, my girls and I planted a garden. It was beautiful to watch it grow and tending to it was incredibly therapuetic and healing.
A few days ago I posted about making a clean version of Butternut Squash Soup, well we did it and it was SO YUMMY! Below is the recipe, be sure to tell me when you make it – share your pictures on social media and tag me.
Butternut & Kabocha Squash Soup
1 butternut squash, roasted, peeled
1 kabocha squash roasted, peeled
2 onions, chopped
1/2 cup maple syrup
64 ounces, healing broth
1 tbsp orange zest
3/4 cup coconut milk (optional)
1/4 – 1/2 tsp chipotle powder
1 lime, juiced
1/2 bunch cilantro, chopped (for garnish)
Salt to taste (optional)
In an oven tray, please place the chopped onions on top of the squashes to roast. Pour maple syrup evenly over the chopped onions. Roast both squashes in the oven for about 30 minutes. Make sure that the squashes are evenly roasted through. In a stock pot, add the broth on low heat. Add the orange zest. Once the squashes and onions are done, add them to the broth. Season with salt and add as much chipotle to taste. If you are choosing to add coconut milk, add it at this point and stir well. Right before serving add a splash of lime juice, garnish with cilantro. Enjoy!