After school and swim I had a cold and cranky girl on my hands. She was beyond starving and not ready for homework. While she had a hot shower I made her favorite soup. Thick, warm, and yummy! It’s actually a super easy soup recipe I’ve previously posted. Today I revised Shelton’s favorite “pumpkin soup” to make it thicker on this chilly, rainy, fall, Virginia day.

Recipe

1 onion diced

3 T Ghee

2 C chicken or veggie broth

1 14oz can coconut milk

3 15oz can butternut squash 

1t cumin

1t ginger

1t cinnamon

1t salt

Dash of turmeric 

Sauté onion with spices

Add broth

Add butternut squash (or pumpkin)

Add coconut milk

Heat 10-15 mins

Smooth in Blender & serve

Garnish with pumpkin seeds, sunflower seeds, and cinnamon. 

Tonight I served this bisque with against the grain gluten free baguette with local Virginia Apple Butter. When Shelton‘s belly was warm and full my happy child returned.

Happy Fall 🍁

💗,

Julie