the picky eater
– Simple ingredients you can find at your local grocery store – High in Protein – Vegan Friendly – Naturally Dairy-Free – Gluten-Free
Heat oil in your stock pot over medium heat. Saute onion, ginger, garlic and olive oil or coconut oil in a large pot over medium heat. Sauté until onions are translucent – about 5 minutes.
Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer over medium low heat, cover the pot and cook about 10-15 minutes until squash is soft.
Puree soup with an immersion blender until it has a smooth texture. Transfer the puréed soup into bowls. Serve this low calorie butternut squash soup warm, with a some cilantro, crushed nuts, and pita chips!