Autumn Squash Soup

How beautiful is this! It was so delish and literally.. autumn in a bowl! It has an creamy coconut base and is filled with herbs, with a light kick from cayenne & garam masala.

It is an absolutely delectable soup perfect for cold months! Hope you give it a try!

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Vegan Autumn Squash Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

Coconut Oil for pan

4 cloves crushed garlic

1/2 chopped white onion

Seasoning: 1 tsp turmeric, 1 tsp garam masala, 1 tsp cayenne, 1 tsp cumin seeds, 1 tsp of rosemary, thyme, and couple sage leaves.

2 medium squash - sliced

1 can coconut milk

Directions

1. To a large pan, add coconut oil then add garlic and onion. When the garlic turns golden brown & the onion turns translucent, add in: turmeric, garam masala, cayenne, and cumin seeds. Sauté lightly. Then, add rosemary, thyme and sage and sauté.

2. Add in squash and can of coconut milk. Bring this to a boil then simmer for 35 minutes. Lastly, add salt and any other spices to taste. After, use an immersion blender or transfer to a high speed blender to blend everything together.

3. I also sautéed some micro greens and some of the herbs from before for my garnish. To serve, add coconut milk and your herbs with crushed almonds.