Squash and Pear Soup with Spiced Coconut Milk
Serves 6 to 8
1 (3-pound) acorn or butternut squash
2 tablespoons coconut oil, plus more for brushing
1/4 cup chopped yellow onion
1 stalk celery, chopped
2 pears, peeled, seeded, and chopped sea salt to taste
4 cups vegetable stock
1/2 cup full-fat canned coconut milk
1/4 cup maple syrup
1 teaspoon peeled and minced fresh ginger
1 teaspoon ground cinnamon 1 pinch ground nutmeg teaspoons vanilla extract
3 tablespoons chopped raw pecans
Directions Found @ Women’s Running
What a wonderful soup for the season!
A creamy chestnut soup with brie and thyme that will warm your soul. It’s full of fiber, nutrients, and antioxidants. It’s gluten free and vegan friendly!
You can find the recipe @Nutrizonia
Chestnut soup with Brie and Thyme
HAVE to make this and so I HAD to share it 🍵
Found @ Gimme Some Oven
This Creamy Cauliflower Soup recipe is made with healthier ingredients, it’s quick and easy to make, and it is so comforting and tasty!
Source: Creamy Cauliflower Soup | Gimme Some Oven
This is the recipe, but I never use the exact amounts with any recipe. I use what I have available. For this I had less beans and tomatoes so I upped the amount of rice, added some canned carrots and just watched closely.
(makes 6 servings)
In small Crockpot, combine beans, tomatoes, vegetable stock, garlic, cumin, oregano, and Chile powder Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.
When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.
Add kale or cilantro and cook 5 minutes more. Serve hot!
I love Halloween. It’s one of the best times of the year to me. I love seeing the creativity that can come from some of the costumes and the way people decorate their homes. I love scaring my…
Source: Because it’s Halloween, here’s a recipe for spicy curried pumpkin soup!
Serves: 4 to 6
- 1 yellow onion (chopped)
- 3 cups cubed butternut squash
- 1 celery stalk
- 4 peeled carrots
- 1 teaspoon ginger
- 1 teaspoon minced garlic
- salt and pepper (to taste)
- 6 cups low-sodium vegetable broth
- 2 Tablespoons Garden of Life Coconut Oil
- 1 cup red lentils (soaked overnight and rinsed)
1. Chop carrots and onion.
2. Heat your pot very hot and toss in coconut oil, onions and a few dashes of salt. Cook onions for a few minutes until they are translucent.
3. Add the ginger, garlic, carrot and celery.
4. Sauté for a minute or two and then add the lentils, squash and the stock.
5. Cover the pot with a lid and let simmer for approximately 1 to 1½ hours, or until the soup is of a thick consistency and the vegetables are soft.
Source: Lentils and Squash Soup
𝑪𝒐𝒄𝒐𝒏𝒖𝒕 𝑺𝒘𝒆𝒆𝒕 𝑷𝒐𝒕𝒂𝒕𝒐 𝑺𝒐𝒖𝒑
2 𝒑𝒐𝒖𝒏𝒅𝒔 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 𝒍𝒂𝒓𝒈𝒆 𝒄𝒉𝒖𝒏𝒌𝒔
1.5 𝒒𝒖𝒂𝒓𝒕𝒔 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒃𝒓𝒐𝒕𝒉
1 𝒄𝒂𝒏 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒎𝒊𝒍𝒌
2-3 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄
1 𝒊𝒏𝒄𝒉 𝒈𝒊𝒏𝒈𝒆𝒓
1 𝑻𝑩𝑺𝑷 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓, 𝒐𝒑𝒕𝒊𝒐𝒏𝒂𝒍
1 𝑻𝑩𝑺𝑷 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍
𝒔𝒂𝒍𝒕 𝒂𝒏𝒅 𝒑𝒆𝒑𝒑𝒆𝒓
𝑴𝒊𝒏𝒄𝒆 𝒕𝒉𝒆 𝒈𝒂𝒓𝒍𝒊𝒄 𝒂𝒏𝒅 𝒈𝒊𝒏𝒈𝒆𝒓 𝒊𝒏 𝒂 𝒇𝒐𝒐𝒅 𝒑𝒓𝒐𝒄𝒆𝒔𝒔𝒐𝒓. 𝑺𝒂𝒖𝒕𝒆 𝒊𝒏 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 5 𝒐𝒓 𝒔𝒐 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒐𝒗𝒆𝒓 𝒎𝒆𝒅𝒊𝒖𝒎 𝒉𝒆𝒂𝒕 𝒖𝒏𝒕𝒊𝒍 𝒔𝒐𝒇𝒕𝒆𝒏𝒆𝒅 𝒂𝒏𝒅 𝒂𝒓𝒐𝒎𝒂𝒕𝒊𝒄. 𝑰𝒇 𝒖𝒔𝒊𝒏𝒈, 𝒂𝒅𝒅 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓, 𝒎𝒊𝒙 𝒘𝒆𝒍𝒍 𝒂𝒏𝒅 𝒔𝒂𝒖𝒕𝒆 𝒂𝒏𝒐𝒕𝒉𝒆𝒓 𝒎𝒊𝒏𝒖𝒕𝒆 𝒐𝒓 𝒔𝒐. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒃𝒓𝒐𝒕𝒉 𝒂𝒏𝒅 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔, 𝒃𝒓𝒊𝒏𝒈 𝒕𝒐 𝒂 𝒃𝒐𝒊𝒍. 𝑹𝒆𝒅𝒖𝒄𝒆 𝒉𝒆𝒂𝒕 𝒂𝒏𝒅 𝒔𝒊𝒎𝒎𝒆𝒓 20 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒆𝒏𝒅𝒆𝒓. 𝑴𝒂𝒔𝒉 𝒕𝒉𝒆 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔 𝒂𝒏𝒅 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒎𝒊𝒍𝒌, 𝒃𝒍𝒆𝒏𝒅 𝒘𝒆𝒍𝒍 𝒇𝒐𝒓 𝒂 𝒕𝒉𝒊𝒄𝒌 𝒔𝒎𝒐𝒐𝒕𝒉 𝒄𝒐𝒏𝒔𝒊𝒔𝒕𝒆𝒏𝒄𝒚. 𝑺𝒂𝒍𝒕 & 𝑷𝒆𝒑𝒑𝒆𝒓 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆. 𝑺𝒆𝒓𝒗𝒆 𝒉𝒐𝒕.
𝑻𝒐𝒎𝒂𝒕𝒐 𝑺𝒘𝒆𝒆𝒕 𝑷𝒐𝒕𝒂𝒕𝒐 𝑩𝒊𝒔𝒒𝒖𝒆
2 𝒄𝒂𝒓𝒓𝒐𝒕𝒔, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒕𝒉𝒊𝒏𝒍𝒚 𝒔𝒍𝒊𝒄𝒆𝒅 𝒊𝒏𝒕𝒐 𝒓𝒐𝒖𝒏𝒅 𝒘𝒆𝒅𝒈𝒆𝒔
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒈𝒂𝒓𝒍𝒊𝒄 𝒑𝒐𝒘𝒅𝒆𝒓
3 𝒄𝒖𝒑𝒔 𝒕𝒐𝒎𝒂𝒕𝒐 𝒑𝒖𝒓𝒆𝒆
2 𝒄𝒖𝒑𝒔 𝒍𝒐𝒘 𝒔𝒐𝒅𝒊𝒖𝒎 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒃𝒓𝒐𝒕𝒉
1/2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒊𝒕𝒂𝒍𝒊𝒂𝒏 𝒔𝒆𝒂𝒔𝒐𝒏𝒊𝒏𝒈
𝒐𝒏𝒊𝒐𝒏 𝒑𝒐𝒘𝒅𝒆𝒓 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
𝒔𝒆𝒂 𝒔𝒂𝒍𝒕 & 𝒑𝒆𝒑𝒑𝒆𝒓 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒑𝒖𝒓𝒆 𝒎𝒂𝒑𝒍𝒆 𝒔𝒚𝒓𝒖𝒑
1 𝒑𝒆𝒆𝒍𝒆𝒅 & 𝒄𝒖𝒃𝒆𝒅 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐
1/2 𝒄𝒖𝒑 𝒄𝒐𝒐𝒌𝒆𝒅/𝒎𝒂𝒔𝒉𝒆𝒅 𝒈𝒐𝒍𝒅 𝒑𝒐𝒕𝒂𝒕𝒐
𝑨𝒅𝒅 𝒂𝒍𝒍 𝒐𝒇 𝒕𝒉𝒆 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔, 𝒆𝒙𝒄𝒆𝒑𝒕 𝒕𝒉𝒆 𝒑𝒐𝒕𝒂𝒕𝒐 𝒕𝒐 𝒂 𝒑𝒐𝒕. 𝑺𝒕𝒊𝒓 𝒘𝒆𝒍𝒍 𝒂𝒏𝒅 𝒕𝒖𝒓𝒏 𝒕𝒐 𝒉𝒊𝒈𝒉 𝒉𝒆𝒂𝒕. 𝑩𝒓𝒊𝒏𝒈 𝒊𝒕 𝒕𝒐 𝒂 𝒃𝒐𝒊𝒍 𝒂𝒏𝒅 𝒐𝒏𝒄𝒆 𝒊𝒕 𝒔𝒕𝒂𝒓𝒕𝒔 𝒃𝒐𝒊𝒍𝒊𝒏𝒈, 𝒔𝒕𝒊𝒓 𝒐𝒏𝒄𝒆 𝒎𝒐𝒓𝒆 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒄𝒐𝒗𝒆𝒓 𝒘𝒊𝒕𝒉 𝒂 𝒍𝒊𝒅 𝒂𝒏𝒅 𝒕𝒖𝒓𝒏 𝒕𝒉𝒆 𝒉𝒆𝒂𝒕 𝒅𝒐𝒘𝒏 𝒕𝒐 𝒎𝒆𝒅𝒊𝒖𝒎-𝒍𝒐𝒘. 𝑳𝒆𝒕 𝒊𝒕 𝒄𝒐𝒐𝒌 𝒄𝒐𝒗𝒆𝒓𝒆𝒅 𝒐𝒏 𝒎𝒆𝒅𝒊𝒖𝒎-𝒍𝒐𝒘 𝒇𝒐𝒓 25-30 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒄𝒂𝒓𝒓𝒐𝒕𝒔 𝒂𝒓𝒆 𝒗𝒆𝒓𝒚 𝒔𝒐𝒇𝒕. 𝑳𝒂𝒔𝒕 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐. 𝑺𝒕𝒊𝒓 𝒂 𝒄𝒐𝒖𝒑𝒍𝒆 𝒐𝒇 𝒕𝒊𝒎𝒆𝒔 𝒅𝒖𝒓𝒊𝒏𝒈 𝒂𝒏𝒅 𝒕𝒐 𝒄𝒉𝒆𝒄𝒌 𝒐𝒏 𝒕𝒉𝒆 𝒄𝒂𝒓𝒓𝒐𝒕𝒔. 𝑶𝒏𝒄𝒆 𝒕𝒉𝒆 𝒄𝒂𝒓𝒓𝒐𝒕𝒔 𝒂𝒓𝒆 𝒕𝒆𝒏𝒅𝒆𝒓, 𝒕𝒖𝒓𝒏 𝒕𝒉𝒆 𝒉𝒆𝒂𝒕 𝒐𝒇𝒇. 𝑽𝒆𝒓𝒚 𝒄𝒂𝒓𝒆𝒇𝒖𝒍𝒍𝒚 𝒑𝒐𝒖𝒓 𝒕𝒉𝒆 𝒔𝒐𝒖𝒑 𝒊𝒏𝒕𝒐 𝒂 𝒃𝒍𝒆𝒏𝒅𝒆𝒓, 𝒂𝒏𝒅 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒎𝒂𝒔𝒉𝒆𝒅 𝒑𝒐𝒕𝒂𝒕𝒐. 𝑩𝒍𝒆𝒏𝒅 𝒐𝒏 𝒉𝒊𝒈𝒉 𝒖𝒏𝒕𝒊𝒍 𝒄𝒐𝒎𝒑𝒍𝒆𝒕𝒆𝒍𝒚 𝒔𝒎𝒐𝒐𝒕𝒉 𝒂𝒏𝒅 𝒄𝒓𝒆𝒂𝒎𝒚.