ginger butternut squash soup
There's nothing quite like a warm bowl of butternut squash soup on a cool Fall day. This yummy soup contains the beloved autumnal flavors like squash and maple syrup but I spiced it up a bit by adding in ginger, curry and turmeric. This recipe is delicious, warming and majorly healthy but It also contains an abundance of beautifying ingredients that will make you look amazing...
This vegetable may be a pain in the butt to cut but it contains heaps of Vitamin C which helps keep the skin hydrated and looking refreshed. It also helps clear acne and blemishes.
This root is rich in anti-inflammatories which helps to eliminate acne and scaring. It also helps to promote hair growth and eliminates bad breath!
This magic spice helps your body to digest fat while reducing gas and bloating. It also helps to reduce redness and lighten dark spots on the skin's surface. Try this homemade glowy facemask!
Coconut is ah-maz-ing. It makes your teeth white, prevents wrinkles, boosts your metabolism, helps you lose weight and makes your hair strong and shiny.
Here is a whole list of coconut oil beauty benefits.
While it will probably make your breathe stink, it will make you look younger and fresher because of its anti-inflammatory and anti-aging properties. It contains heaps of vitamins and antioxidants that stop premature aging in its tracks.
I N G R E D I E N T S
1 butternut squash
1 yellow onion, roughly chopped
2 cups of low sodium vegetable broth
1 can of lite coconut milk
1 tablespoon of garlic, minced
1 tablespoon of ginger, minced
2 tablespoons of maple syrup
2 tablespoons of curry powder
2 tablespoons of turmeric
1 teaspoon of Coconut oil
Salt and pepper to taste
R E C I P E
Put a pot over medium heat and add the coconut oil, garlic and onion. Let cook for two minutes, stirring frequently. Be careful! You don't want the onion or garlic to burn.
Cube the butternut squash. Here are good instructions on how to cut it.
Add the butternut squash pieces to the pot with the curry powder and turmeric. With a large wooden spoon, stir the spices into the squash and onions so that all pieces are coated.
Cover the pot and let the veggies cook for three minutes. Next, stir in the coconut milk, vegetable broth, ginger and maple syrup. Let cook for five more minutes, stirring occasionally.
Do you have an immersion blender? If so, use that to blend up the soup. Make sure you put the immersion blender into the soup before turning it on so prevent spraying! If you do not have an immersion blender, a regular blender will work fine, too. Pour the vegetables into the blender, cover and pulse until completely smooth.
Add salt and pepper to taste.
Garnish with sunflower seeds and chopped cilantro.