Fall Pumpkin and Butternut Squash Soup

Celebrate the beginning of fall with this hearty and delicious soup packed with great nutrition!

 

Ingredients:

1 lb butternut squash (cut into quarters, microwave for 8 mins, then peel, seed and dice)

2 small onions diced

2 celery ribs diced

2 large carrots diced

1 tablespoon minced garlic

1 Granny Smith Apple diced

2 tbsp apple cider vinegar

1/4 tsp cinnamon, ground ginger, cayenne

A pinch nutmeg

4 cups vegetable stock

1 cup unsweetened almond milk

1/4 cup coconut cream

1 scoop Pure Goodness Pumpkin Seed Protein (unflavoured)

Salt to taste

 

Directions:

1. Over medium heat in a large pot, add 2 tbsp water , garlic, carrot, onion and celery and cook for 15 min

2. Add apple cider vinegar, squash, spple, cinnamon, ginger, cayenne and a pinch of nutmeg and cook for 3 mins

3. Add stock, almond milk,coconut cream, pumpkin seed protein and bring to a boil

4. Let the mixture simmer for 1 hour

5. Blend with an immersion hand blender until you have a smooth consistency

6. Serve warm!

 

Notes: Serves 4

 

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* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.