Cold weather calls for warm soup and comfy slippers 🙂 I’ll make it short n’ sweet today. I put together a soup recipe that tasted deeeeeelish. Also, I snagged some amazing slippers that I want you to go get. So inexpensive and such great quality. They were on sale. Regularly $24.99 but on sale for $12.50. I was so stoked. You will never guess where from… Canadian Tire. I could be in that place for a long, long time. So many good deals for this bargain hunter. Ha. Now go get some, put them on and make this soup (recipe below).
Butterkin & Yam Soup.
vegan • so healthy • simple • vegetarian • deeeelicious
• 1 butterkin (its a butternut squash that made love to a pumpkin 😉 you can use any squash though!)
[bake squash at 350 degrees for 35 minutes until soft]
• 1 yam sliced and steamed
• 1/2 tbsp coconut oil
• 1 red onion diced
• 4-5 garlic cloves (I love me some garlic so I like a lot. & garlic is amazing for you)
• 1 1/2 cups vegetable stock
• 1 cup water
• 1/2 tbsp cinnamon
• 1 tsp paprika
• 1 tsp basil
• 1 tsp chili powder
• pinch of chili flakes (the saying “less is more” is definitely applicable to this step. I’m warning you.)
• Sea salt & pepper.
1.) Melt coconut oil on medium heat and add chopped garlic and diced onion
2.) After about 2-3 minutes add vegetable stock, water and spices
3.) Bring to a boil and add steamed yam and baked cubed squash
4.) Once that starts bubbling, reduce heat and simmer for about 7 minutes
5.) Remove from heat and puree with a hand blender or in a high speed blender.
Note: I added zoodles (spiralized zucchini) because I love noodle bowls and its an excuse to add another vegetable 🙂
Suggested delicious and nutritious additions:
– quinoa, rice, amaranth, millet, ect.
– beans or legumes
– garnish with some toasted nuts or seeds for a CRUNCH
– any other vegetable spiralled for a noodle-y effect
Noelle’s yum tip:
I sometimes don’t have enough time or the resources to heat up a soup I have made previously and heck no, I am not using a microwave. So, I actually keep my soups thicker because I use them as sort of a veggie “hummus” on the go to dip my crackers and veggies in. Tastes great as a dip or a cold soup!
Enjoy my little veg heads, xx