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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.
INGREDIENTS1 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 |
DIRECTIONSWarm 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 |
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.
Ingredients
- 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
Directions
- 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.