This soup has warm Indian spices and just tastes, well cozy!
WildFit fall, Paleo, Whole30
Ingredients
- 4 c. Butternut squash, peeled & cut into cubes
- 2 Carrots, peeled & diced
- 4 c. Chicken broth or stock
- 1 c. Kale, finely chopped
- Seasonings: Salt, pepper, curry powder, cardamom, garlic powder
- 1 15-oz. Can coconut milk
Place the squash and carrots in a soup pot with the broth and bring to a simmer over medium heat.
Cook, stirring occasionally until the vegetables are done (soft with poked with a fork).
Turn off the heat and use an immersion blender to purée the soup. A potato masher can be used if you don’t have an immersion blender.
Add the chopped kale. (Spinach can be substituted).
Turn the burner on low and add your seasonings. The amount of salt needed will depend on the broth used. For the Indian spices, start with 1/2 tsp. each.
Add 2/3 of the coconut milk and continue cooking the soup over low heat.
To serve add a swirl of coconut milk and some pumpkin seeds as garnish.
