BEET AND BUTTERNUT SQUASH SOUP

INGREDIENTS:

1 beet cute into cubes

1 butternut squash peeled and cut into cubes

2 cans of pure coconut milk

2tbs of ghee (or coconut oil)

1 tsp. cinnamon

1 tsp. of cumin powder

1 tsp of black pepper

2 tsp of saindhav (himalayan pink or rock salt)

1 tbs raw pumpkin seeds (as needed per bowl)

1 tbs of semi-crushed pecans (as needed per bowl)

2 cups of water

1 tbs of vegetable bouillon (or chicken) diluted

PREPARATION:

In a large pot, add the oil with the spices first and infuse the oil over medium heat for 1-2 minutes.

Next, add the vegetables and saute in this herbalized oil mix for 1-2 minutes, stirringly generously.

Then add the water and coconut milk and bring to a simmer.

Cover the mixture and cook on medium heat for about 45 minutes.

Once the vegetables have softened, add them to a food processor for 1-2 minutes until the mixture is completely evened out as a soup consistency.

Return the mixture to the pot and let it sit for 3-5 minutes, covered.*double check at this point the need for salt, and you can add more powdered cinnamon if you’d like.

Serve the soup in a bowl and add the pumpkin seeds and pecans on top.

P.S. You’ll love the rich red color!