Cold weather calls for warm soup and comfy slippers πŸ™‚ 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).

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I know, I know. The Canadian tuxedo is quite nice.
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Butterkin & Yam Soup.Β 

vegan β€’ so healthy β€’ simple β€’ vegetarian β€’ deeeelicious

Ingredients:
β€’ 1 butterkin (its a butternut squash that made love to a pumpkin πŸ˜‰ you can use any squash though!)
[bake squash at 350 degrees for 35 minutes until soft]Β 
β€’ 1 yam sliced and steamed
β€’ 1/2 tbsp coconut oil
β€’ 1 red onion diced
β€’ 4-5 garlic cloves (I love me some garlic so I like a lot. & garlic is amazing for you)
β€’ 1 1/2 cups vegetable stock
β€’ 1 cup water

Spices:
β€’ 1/2 tbsp cinnamon
β€’ 1 tsp paprika
β€’ 1 tsp basil
β€’ 1 tsp chili powder
β€’ pinch of chili flakes (the saying “less is more” is definitely applicable to this step. I’m warning you.)
β€’ 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 πŸ™‚

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

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