Curry Butternut Squash Soup by Gwen Eager ( Garden of Life )

Curry Butternut Squash Soup by Gwen Eager ( Garden of Life )

Perfect warm-me-up on winter days or any time of year, Chef Gwen's Curry Butternut Squash Soup recipe has loads of flavor and a boost of added protein.

 

Serves: 4

 

Ingredients

 

Use Organic:

  • 3 ½ cups cooked butternut squash (no seeds)

  • 1 can light coconut milk

  • 1 cup vegetable broth

  • 1 cup chopped yellow onion

  • 2 Tbsp finely chopped ginger root

  • 4 garlic cloves - minced

  • 2 Tbsp tomato paste

  • 2 Tbsp Coconut Oil 

  • 3 Tbsp Garden of Life Raw Organic Protein, Unflavored

  • 1 Tbsp curry powder - use less if you don’t like it too spicy

  • 1 tsp sea salt

  • ½ tsp cumin

  • 1 15oz. can garbanzo beans

 

Preparation

 

  1. Place coconut oil in large pot and heat to medium high.

  2. Once oil has melted, add onion, garlic, ginger and sea salt and sauté for 5-to-7 minutes.

  3. Add tomato paste and reduce heat to medium and sauté for another 2-to-3 minutes.

  4. Add coconut milk, squash, vegetable broth, curry and cumin and mix well for 2-to-3 more minutes.

  5. Remove soup from heat, add protein powder, and use an immersion blender to blend soup or transfer soup in batches to a blender and blend until smooth.

  6. Lastly, add garbanzo beans and return soup to stove top and let cook on lowest setting for another 20-to-30 minutes.

  7. Top with toasted pumpkin seeds if desired.