Butternut Squash Moon Soup with Root Vegetables + Seeds

Moon PHase Soup to ground down with butternut squash, root vegetables & seeds.

Here we blend root veggies to create a creamy, nourishing + delicious soup. This soup is carotenoid-rich with loads of vitamins A + C for optimal immune function + vitamin B + B6 for energy + magnesium and potassium for recovery. Japanese sweet potatoes, parsnips & carrots add more essential vitamins and minerals making this healing, nutrient dense soup delicious with a well rounded flavor profile. Butternut squash is low in calories and packed with filling fiber. Indulge with a touch coconut cream for satisfying fats, potassium & magnesium, then top the coconut swirl with black + white sesame seeds & toasted pepitas for more plant protein + crunch. Fresh is best - Skip the preservatives, added sodium, sugars and packaging. Pick up these organic ingredients & add this easy to prepare + immune boosting soup to your list of go to’s.

SERVES 6

1 yellow onion medium size

2 medium parsnips

3 carrots medium sized

1 Butternut squash medium about 2 lbs.

2 sweet potatoes medium - I like Japanese sweet potatoes

1 can coconut cream.  Full fat, no additives.

½ c pepitas

Black + white sesame seeds

METHOD

• Peel and rough chop the yellow onion. Wash & rough chop 2 medium parsnips + 3 medium carrots.  These will be simmered + blended so rough is fine.  Add chopped veggies to a Dutch oven slicked w olive oil over medium heat & let soften 10 min.

• Begin bringing 3 cups water to a boil. While that is coming to a boil move to the next step.

• Peel the butternut squash, deseed & cube, then peel and cube 2 sweet potatoes.

• Add the squash and sweet potatoes to veggies along with the 3 c hot water, cover with lid and simmer about 30 min.  The veggies don’t all need to be submerged as they will stem with the lid on. However, you do want enough liquid to make a soup with a good consistency.

• Let cool a bit & purée with immersion blender. Fine to use a high [powered blender as well, but be sure the soup is cool. 

• When ready to serve, warm soup to desired temp in stock pot while laying out bowls. In a medium saucepan, warm coconut milk or cream. Heat a skillet and when warm, add pepitas and toast until lightly brown then remove from heat.

• Using a spoon, drizzle the warm coconut milk over each bowl, moving around each bowl edge in a circular pattern.  Using a toothpick or other thin kitchen tool like a toothpick, metal straw or knife blade, follow the circle around a few times to make swirl design.  Decorate with toasted pepitas and sesame seeds in a moon phase and serve immediately. XOA

*Other toppings to try! Coconut yogurt mixed with cayenne, crispy spiced chickpeas, herbed cashew cream.

With a spoon, drizzle coconut cream around in a circle. Using a metal straw or similar, make a circular motion to make a swirl.

Top with seeds such as toasted pepitas, black and white sesame seeds.

Meal prep or make extra for another meal. Combine with cooked quinoa and spinach for another serving suggestion.