I’m not a soup person. Although, I tell ya, this soup would make me one!
2 medium sweet onions
3 celery sticks
½ lg Kabocha squash (or butternut)
If you’re not familiar with Kobocha squash, you’re missing out! It’s 1/3 lower in calories than Butternut squash, easier to cut open, and high in iron. It’s seriously worth the garden space! I put it in this year (not being familiar with it) and next year I will put in 3 plants. It’s that good!
Roast squash and veg. at 425, for 25 minutes.
Brush with ADOBO sauce, mix, and roast 10 more minutes.
Meanwhile, combine and heat:
6 cups chicken stock (6 cups water and 3 tbsp broth mix)
1 tbsp of 'Onion and Garlic Nutritional Yeast Sprinkle' (or fresh green onion & garlic). The sprinkle adds a bonus nutty flavor due to the Nutritional yeast
½ tsp Chili flakes and Garlic
Add veg to stock, and puree.
Iron Fish. My daughter is low in iron, so I use my cast iron pans as much as possible PLUS I use my "iron fish" in any soup or pasta I cook. NOTE: Remember to remove iron fish before you blend. OOPS!
Drizzle puree'd soup with:
1/2 cup cream off your *coconut milk, diluted with coconut milk (OR regular cream/greek yogurt combo)
½ tsp Chipotle Aioli mix.
Sprinkle with Garlic & Onion Nutritional Yeast sprinkle. Devour
(This is my fav brand of Coconut milk and I get it at Superstore. It’s popular, so when you see it, buy a few! Great flavor and CLEAN ingredients. Had a can of rooster milk yesterday and was SOO disappointed!)