Curried Acorn Squash Soup
Not only can you make this soup in less than an hour, but it's brimming with plant-based protein for a smooth and flavorful soup that can easily stand alone as a full meal.
1 Tbsp Coconut Oil
½ large Yellow Onion, diced
½ Red Bell Pepper, diced
1 large Carrot, diced
2 Tbsp Red Curry Paste
1 medium Acorn Squash (1½ pounds), peeled, seeded and cut into 1-inch dice
4 cups Vegetable Broth
1 scoop Navitas Organics Protein + Greens Essential Blend
1 cup canned Coconut Milk
Sea Salt and Ground Black Pepper, to taste
Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the onion, pepper and carrot, and saute for 5 minutes to soften.
Add the red curry paste and cook for 1-2 minutes longer, stirring constantly, until fragrant.
Stir in the squash and the vegetable broth. Turn the heat to high and bring to a boil. Reduce heat to a low simmer and partially cover, leaving the lid open an inch or two, and cook for 20 minutes.
Remove from heat and stir in the Protein + Greens Essential Blend and coconut milk. Transfer to a blender and blend until smooth. If needed, adjust salt and pepper to taste.
Enjoy warm. Soup may be refrigerated for up to 4 days and reheated as needed.
Makes 4 Servings
Submitted by Julie Morris