SUMMER SQUASH SOUP

It just turned spring and I am already looking forward to summer, wishing it was closer. This summer squash soup is just that. It's like summer and winter combined. Squash for the winter and orange for the summer. Pure awesomeness. This is a one pot meal!

Whats for dinner tonight? THIS IS! Go grab your shopping list and write down these ingredients...

SUMMER SQUASH SOUP

Serves 8

Ingredients

• 3 tsp. coconut oil
• 1 small red onion, diced
• 3 cups sweet potato or yam, diced - 2 medium ones
• 1 small butter nut squash
• 1/2 tsp. coriander
• 1 tsp. ginger, minced or 1 tsp. ginger powder
• 6 cups of vegetable broth
• 1 tsp. unpasteurized local honey
• 2 tsp. Mrs. Dash seasoning or 1/2 tsp. of sea salt and pepper
• Juice of one orange
• 1/2 bunch of chopped parsley (optional)

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Garnish

• 1/4 cup of roasted almonds, chopped and roasted
• nutritional yeast
• celtic sea salt
• chia seeds
• green onion, chopped
• hemp seeds

What to do

1. Pre heat oven to 350F.

2. Chop almonds. Bake on a cookie sheet in the middle of the oven for 5-6 minutes or until you can smell them. Pour them into a bowl. (They will continue to brown if left on the pan.)

3. Add each ingredient to a large pot on low/medium temp, in order as listed above. Cook all the ingredients until soft, for around 30 minutes.

4. Add to a blender and blend until smooth. I had to blend 3 batches and add it to a separate bowl while I blended the next batch.

5. Add it all back to the pot and heat and serve. Easy Peasy!

6. Top with nutritional yeast, sea salt, help seeds, green onion, roasted almonds and chia seeds. Serve hot.