• Welcome
    • Meet Jennie
    • Integrative & Functional Nutrition
    • EFT
    • MIND BODY SOUL PROGRAM
    • REBOOT WELLNESS PROGRAM
    • CUSTOM WELLNESS PROGRAM
  • Praise + Press
  • RECIPES
  • Blog
  • Contact
Menu

Jennie Miremadi, MS, CNS, LDN

8075 West 3rd Street, Suite 306
Los Angeles, CA 90048
Phone Number

Your Custom Text Here

Jennie Miremadi, MS, CNS, LDN

  • Welcome
  • About
    • Meet Jennie
    • Integrative & Functional Nutrition
    • EFT
  • WORK WITH ME
    • MIND BODY SOUL PROGRAM
    • REBOOT WELLNESS PROGRAM
    • CUSTOM WELLNESS PROGRAM
  • Praise + Press
  • RECIPES
  • Blog
  • Contact
_Y5A9915.jpg

Quick Curried Butternut Squash Soup

Quick Curried Butternut Squash Soup Ingredients

1 15-oz. can organic butternut squash (BPA-free)
1 yellow onion, chopped
1 shallot, minced
1 clove garlic, minced
1 14-oz. can organic, full fat coconut milk (BPA-free, gum-free)
16 oz. organic chicken broth (homemade or sodium-free boxed)
1 tbsp. olive oil
1 tsp. curry powder
1 tsp. turmeric
1 tsp. Himalayan pink salt (plus more to taste)
Curried Coco Pumpkin Seed Mix for sprinkling on top of finished soup (optional)

Quick Curried Butternut Squash Soup Directions

1) Heat olive oil over medium heat in a sauté pan. Add onion, shallot, garlic, curry powder, turmeric and 1 tsp. salt and sauté until vegetables are tender.
2) Once vegetables are tender, add chicken broth to vegetables and bring to a boil over medium heat.
3) Reduce heat and add butternut squash and coconut milk to chicken broth and vegetables, simmering uncovered and stirring occasionally for 10 minutes. 
4) Remove soup from heat and use an immersion blender to blend ingredients. Alternatively, pour soup into a blender and blend until creamy and smooth.  
5) Adjust Himalayan salt to taste.
6) Pour soup into bowls and sprinkle with Curried Coco Pumpkin Seed Mix, if desired.
7) Serve and enjoy!

Makes approximately 5 ½ cups of soup.

Quick Curried Butternut Squash Soup

Quick Curried Butternut Squash Soup Ingredients

1 15-oz. can organic butternut squash (BPA-free)
1 yellow onion, chopped
1 shallot, minced
1 clove garlic, minced
1 14-oz. can organic, full fat coconut milk (BPA-free, gum-free)
16 oz. organic chicken broth (homemade or sodium-free boxed)
1 tbsp. olive oil
1 tsp. curry powder
1 tsp. turmeric
1 tsp. Himalayan pink salt (plus more to taste)
Curried Coco Pumpkin Seed Mix for sprinkling on top of finished soup (optional)

Quick Curried Butternut Squash Soup Directions

1) Heat olive oil over medium heat in a sauté pan. Add onion, shallot, garlic, curry powder, turmeric and 1 tsp. salt and sauté until vegetables are tender.
2) Once vegetables are tender, add chicken broth to vegetables and bring to a boil over medium heat.
3) Reduce heat and add butternut squash and coconut milk to chicken broth and vegetables, simmering uncovered and stirring occasionally for 10 minutes. 
4) Remove soup from heat and use an immersion blender to blend ingredients. Alternatively, pour soup into a blender and blend until creamy and smooth.  
5) Adjust Himalayan salt to taste.
6) Pour soup into bowls and sprinkle with Curried Coco Pumpkin Seed Mix, if desired.
7) Serve and enjoy!

Makes approximately 5 ½ cups of soup.

_Y5A9915.jpg
Summary Block
This is example content. Double-click here and select a page to feature its content. Learn more
Featured
Latest Article

Copyright © 2015-2017  Jennifer Miremadi Nutrition LLC. All rights reserved.