BUTTERNUT SPICE SOUP

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BUTTERNUT SPICE SOUP

Yield: 2

Author: ROOT Mindful Nutrition

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

You'd be surprised how easy and fast it is to create a healthy bowl of soup that tastes incredible! with comforting sweetness from the butternut squash, creaminess from the coconut milk and surprising flavours with that mix of spices!It is NOT SPICY as such (if you want a kick, feel free to add a pinch of cayenne pepper). One thing for sure, it will definitely leave you wanting more!!

Ingredients

• 2 cups Butternut Squash (peeled and cubed)
• 1 small onion (chopped roughly)
• 1/2 Tbsp coconut oil (to roast the squash and onion first)
• 1 garlic clove
• 1 star anise
• 1 tsp Cinnamon powder (or better a cinnamon stick)
• 1 tsp Nutmeg powder
• 1 tsp Ginger powder (or better a slice of fresh ginger)
• 2 cups Organic low sodium chicken Broth (or water)
• 1/4 cup Coconut Milk
• 1/2 tsp Sea salt (more to taste)
• 1/2 cup Microgreens (optional- for garnish)

Instructions

1. In a large saucepan, roast the butternut cubes, onion, garlic, ginger, star anise, cinnamon and nutmeg in coconut oil for about 5 min.
2. Then add Broth (or water) and salt.
3. Cook, covered, on medium heat until butternut cubes are tender (about 20min)
4. Remove star anise and cinnamon stick (reserve for garnish).
5. Place your soup in a blender (with the amount of liquid desired!) and pulse until smooth.
6. When ready to serve, add microgreens, and the star anise and cinnamon sticks as decoration.

Nutrition Facts

Calories

231.94

Fat (grams)

11.53

Sat. Fat (grams)

8.92

Carbs (grams)

30.54

Fiber (grams)

7.96

Net carbs

22.57

Sugar (grams)

5.86

Protein (grams)

7.88

Sodium (milligrams)

666.85

Cholesterol (grams)

0.00

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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