A few days ago I posted about making a clean version of Butternut & Kabocha Squash Soup, which we finally did, and it was SO YUMMY! The idea began when my girls and I planted a garden in the summer. Growing it was beautiful to watch and tending to it was incredibly therapeutic and healing.
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
Ingredients:
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)
Directions:
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!
