🍁 Autumn Squash Soup
Ingredients:
1 large kabocha squash or butternut squash
3 cups vegetable broth ( I like to use Better Than Bouillon Vegetable Broth in a jar, saving on packaging! Add one big round tablespoon to 3 cups of water)
½ cup of unsweetened soymilk
1 teaspoon of refined coconut oil
1 cup diced onion
4 garlic cloves, minced
2 tbsp chopped fresh sage
1 Tablespoon curry powder
1 lime, juiced
¼ teaspoon red pepper flakes
Salt and pepper to taste
Toppings:
Handful of shredded fresh basil or cilantro
½ cup of mixed seeds of pumpkin, sunflower, hemp) dry toast in a cast iron pan.
Directions:
Bring a large pot of water to a rapid boil and submerge the whole kabocha squash, stem and all. Boil the squash for 10 minutes, flipping it upside down halfway through. Remove the squash carefully and set aside to cool. When the squash is cool enough to handle comfortably, peel it, slice it in half, and remove the seeds. Cut the squash into cubes; this should yield about 4 cups. In a large pot, heat coconut oil and saute diced onion, garlic cloves, curry powder, sea salt until soft and add the cubed kabocha squash into a pot along with the vegetable broth, and lime juice. Bring the broth to a boil and then reduce to a rapid simmer, stirring frequently. Continue to simmer for 15 to 20 minutes, until the squash is tender and cooked through. Turn off heat and add soymilk. Transfer the entire contents to a blender and blend until smooth, slowly at first, allowing an opening for steam to escape through the top of the blender. Serve warm, topped with fresh herbs and toasted seeds.
Make this soup with:
Wild Rice and Oyster Mushrooms
Ingredients:
One cup wild rice
4 cups of water for cooking rice on the stovetop or
2 cups if cooking in Instant Pot ( love Instant Pot!!!)
2 teaspoons of Better Than Bouillon Seasoned Vegetable Base/or 1 teaspoon of pink salt
1 teaspoon dried tarragon
Cook for 45-60 minutes for stovetop with all ingredients above or 24 minutes for Instant Pot.
1 lb. Oyster Mushrooms, cut in thin strips
1 teaspoon coconut oil
3 garlic cloves
Sprinkle of wheat- free tamari or coconut amino acids. Saute garlic, add mushroom, sprinkle with tamari. Top your wild rice and enjoy.
Last of the summer squash: 3 large or 5 small multi-colored summer squash, cut into small pieces.
1/2 large sweet onion, cut into small chunks
1 teaspoon of refined coconut oil
1 handful of fresh basil leaves, cut into thin strips
1/2 cup cherry tomatoes, cut in half or quarters
Salt and pepper to taste
Sprinkle of chili flakes
Directions
Simply saute onions until soft, add summer squash and cook for about 5 minutes, add tomatoes and fresh basil. Salt, pepper and chili flakes to taste. Enjoy next to your rice and soup.