Soup season has arrived.
I’m still holding on to the last bits of summer by utilizing summer fresh produce for soup ~ but it IS time for that nourishing warmth.
With a stash of both Butternut Squash Seed Oil AND Pumpkin Seed Oil, I was having difficulty deciding which item of magnificence to use.
Although the photo suggests butternut ~ I actually opted to for pumpkin in this recipe.
BOTH would be totally amazing.
Simply Squash Soup
Serves 1 ~ yes, just one.
3 tsp. Pumpkin Seed Oil, divided
1/2 small garden onion, diced
1 large yellow squash, roughly chopped
1/4 cup full fat coconut milk or pastured cream
1/4 tsp. Cyprus lemon salt
fresh ground pepper
fresh lemon thyme
In a small pot, heat 2 tsp. of oil over medium to low heat. It’s important to keep the heat fairly low, as not to oxidize the amazingness of this oil. Add the diced onion and cook until translucent, stirring often. Add yellow squash and continue cooking until tender.
Transfer to a high speed blender (or you can use an immersion blender here), adding coconut milk and salt. Puree until smooth.
Garnish with fresh ground pepper, lemon thyme, and the remaining teaspoon of Pumpkin Seed Oil.