RECIPES

Autumn Squash Soup

Ingredients:

• 500g Japanese Pumpkin (Kabocha) 
• 1/2 Chopped Onion
• 2 Cloves Garlic
• 1 Celery Stalk 
• 1/4 Tsp Salt 
• 1/4 Tsp Pepper 
• 1/4 Tsp Nutmeg
• 1 Cup Unsweetened Coconut Milk
• 1/2-1 Cup Low Sodium Chicken Broth (use less if you want a thicker soup)

Instructions:

Chop: Squash into pieces Bake: Squash @ 400 degrees for 20 minutes. Chop: Onions, garlic and celery and add it to food processor. Blend: Using a food processor mix ingredients all together. Heat on Stove top: To desired taste. Top it off: With Pumpkin Seeds 

​This recipe is great as a side! Substitute it for mashed or sweet potatoes, just don’t add the chicken broth and the consistency of the mix will be a lot thicker and perfect next to turkey and veggies.