A FALL HARVEST SOUP: SQUASH SOUP BY SAKARA LIFE
Nothing is more comforting than a warm bowl of delicious, hearty soup. This recipe is from the girls of Sakara Life, the organic whole-plant meal delivery company from NYC that everyone is drooling over.
Photo: Sakara Life
The founders of Sakara preach that food should make you feel beautiful, and that doesn’t come from restricting, number tallying, or a diet mentality. It is all about healthy local ingredients and getting an array of colors and nutrients into your meal. Get cooking on your new favorite fall recipe…
SAKARA LIFE SQUASH SOUP
Serves 2-3
1 small to medium winter squash (any squash works) INGREDIENTS
3 to 4 carrots
1 onion
1 Tbsp. fresh ginger
2 cups water
1 small can of coconut milk (about a cup)
1 Tbsp. raw, organic honey
1 Tbsp. hemp seeds
Salt, pepper to taste
1) Roast squash in the oven at 180 degrees C (until knife slides in easily, about 25-30 mins)INSTRUCTIONS
2) Chop up onions and carrots into large pieces. Sauté in olive (or coconut) oil until golden.
3) Add honey, hemp seeds, and one cup of water to the pan and simmer until soft and tender. Add ginger, salt, and pepper.
4) Pour all ingredients (squash, carrots, onions, water, ginger) into a large pot and use an immersion blender to puree until smooth.
5) Slowly add in rest of water until you have desired consistency.
6) Garnish with red pepper flakes, pumpkin seeds, splash of coconut milk, and a drizzle of olive oil.
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