Butternut Squash Vegetable Soup

This simple homemade butternut squash soup is the best I’ve ever tasted!

Servings

4

Ready In:

 45 min

Calories:

130

Good For:

Soup

Ingredients

  • Cut medium size butternut quash in a half and roast for an hour at 350 degrees F Let it cool and the peel the skin off. Cut in 1 inch cubes
  • 1 onion chopped
  • 2 Tbsp coconut oil
  • 2 garlic cloves minced
  • 1 carrot cut in half moons
  • 2 celery stalks sliced
  • 1 red bell pepper cut in 1/2 inch pieces
  • 1 cup cooked chickpeas
  • 3/4 tsp sage powder
  • 3/4 tsp ginger powder
  • 1 1/2 tsp ground turmeric
  • pinch of nutmeg
  • 3 cups of water
  • 1- 1,5 tsp himalayan salt
  • black pepper
  • 1/4 cup toasted pumpkin seeds
  • 1.4 cup toasted sunflower seeds
  • parsley to garnish

 

Step by Step Instructions

Step 1

saute onion until translucentadd minced garlic,carrots, celery, bell pepper and sauté for 7 min

.

Step 3

add chickpeas and roasted and chopped butternut squash

simmer 3-5 min until the flavors meld together

 

Step 2

add seasonings and sauté for another min

add water and bring to boil

Step 4

serve with roasted sunflower and pumpkin seeds and chopped parsley

Nutrition

Amount Per Serving

  • Protien 50% 50%
  • Carbs 20% 20%
  • Calories 70% 70%