Healing Squash Soup

Lactose, sugar & gluten free

Author: Selianthe Ka

Serves: 2 servings (4 servings as side dish)

Recipe: Main course

Cuisine: Vegan

Ingredients

• Half a 'Red Kuri' squash

• 300 ml coconut milk (one can)

• 1 medium-sized red onion

• Piece of ginger

• 1-2 garlic cloves

• 1-2 tbs dried curcuma

• Cube of vegetable stock

• Half a lemon

• Sprouts

• Parsley

• Pumpkin seed oil

• Pumpkin seeds

• Grounded black pepper

• Himalayan salt

• Coconut oil for frying and baking
  

Instructions

1. Cut the squash into slices (leave skin on), sprinkle with coconut oil and put in a preheated oven for approximately 20 min on 200° C.

2. Chop the ginger, garlic and onion in small pieces. Add coconut oil to the pot you'll be cooking the rest of the ingredients in, add the spices and stir-fry for about 3 minutes. With 2 minutes add the curcuma.

3. Add 750 ml cooked water to the pot

4. Add the block of vegetable stock

5. Let simmer for about 15-20 minutes, at the end add the can of coconut milk

6. Add about 1/4 ts of pepper, 1/4 ts salt and a ts of lemon juice to taste

7. Let the mixture cool off for a moment

8. Take the squash out of the oven and let cool off as well

9. Put the squash slices and the soup in a blender and blend until smooth

10. Garnish with parsley, sprouts, seeds and seed oil

Enjoy!

Feel welcome to share the information on this site with others, although I do request that you include this website address, credit your source/page links and author.

All postings by Selianthe Ka – Sweet Energy Yoga, may be used for personal, non-profit purposes only.