GLUTEN-FREE | VEGETARIAN

HELLO SOUP SEASON! Soup is definitely my favorite meal to cook. It’s such a great way to add in extra servings of veggies that you wouldn’t normally eat (for me, this would be celery and butternut squash). Like all of my recipes, feel free to use this as a base and then personalize it to meet your preferences!  

ADD PROTEIN: if you’d like to add a protein source, I recommend 1 cup shredded chicken, 1 cup ground turkey or 1 cup chickpeas. Add protein source in step five (with the vegetable broth and coconut cream). 

INGREDIENTS:

• 2 tbsp unsalted butter 
• 2 tbsp olive oil
• 1 tsp crushed garlic (or 1 clove garlic, crushed)
• 3 cups butternut squash, chopped (1 whole butternut squash) 
• 1 cup celery, chopped
• 1.5 cups carrots, chopped 
• 1 tsp basil
• 1 tsp onion powder
• 1 tsp crushed red pepper
• 3 cups raw kale
• 3 cups vegetable broth
• 1/2 cup coconut cream
• 1/4 tsp black pepper 
• 1/4 tsp salt

COOKING INSTRUCTIONS:

1. Add butter, olive oil, and garlic to a large pot on medium heat. 
2. Once butter is completed melted, add celery, carrots, and potatoes. Still on medium heat, cover for 20 minutes or until butternut squash is soft. Uncover and stir every 5 minutes to prevent burning. 
3. Reduce heat to medium-low and add raw kale to pot. Cover for 5 minutes. 
4. Once kale is softened, remove 1/3 of mixture and add to a blender or food processor. Blend, then add back into the pot.
5. Add vegetable broth and coconut cream. Stir in salt and pepper.
6. Cover pot for another 5 minutes, and enjoy!

Store in the refrigerator for 3-4 days, or freeze for up to 3 months.