Photo Courtesy of Jessica Quinn
I love superfoods. They are easier to incorporate into your diet than you think. My Coconut Squash Soup seems to be enjoyed regardless of age, diet, or taste preferences. I’ve served this soup to a three-year-old, a 75-year-old and even a strict meat-and-potatoes guy and everyone goes back for more. It’s easy to prepare for the busy mom: it has high nutritional value, it warms you on a chilly night and satisfies your home-cooking cravings.
Incorporate a Superfood Smoothie into your morning routine. Superfoods grow in extreme environments and contain numerous nutrients, hence their being “Super.” By drinking a Superfood Smoothie you will not only be “Super,” but also nutritious and delicious!
Coconut Squash Soup (serves 6)
1 large butternut squash, chopped into bite-sized pieces
2-3 cups coconut milk (2 organic cans of coconut milk with 1 can of water OR fresh coconut milk made from blending coconut meat and coconut water to desired consistency)
5 garlic cloves, chopped
1/2 Maui onion, chopped
5 inch fresh turmeric, chopped
2 inch fresh ginger, chopped
handful of parsley, chopped
1 tablespoon unrefined coconut oil
On low heat, dry saute spice blend in a skillet until you smell the aroma. Turn of heat and put in large soup pot. Saute garlic, onion, ginger and turmeric with coconut oil in skillet on medium heat for about 5 minutes, stirring constantly. Add to soup pot the squash, coconut milk/water, and garlic/onion/ginger/turmeric and cook on medium-low heat until squash is soft. Take 2-3 ladles of soup out of pot and puree in the blender. Add puree back to soup pot. Serve with a sprinkle of chopped parsley on top. Enjoy in the evening to warm your body and soul.
Facebook: Be Nutritious