Creamy Cardamom Butternut Lemon Soup

Creamy Cardamom Butternut Lemon Soup 

1 Tbs. butternut squash seed oil, divided
3 medium yellow summer squash, coarsely chopped
1/4 sweet yellow onion, chopped
1 tsp. lemon salt
1/4 tsp. ground cardamom
1/2 fresh lemon, juiced
1/2 cup full-fat coconut milk
fresh sprouts – for garnish – if desired

 

In a small pan over medium heat, add 2 tsp. of the squash seed oil, yellow squash, and onions. Sauté until the onions begin to brown and turn a bit translucent. Add lemon salt and cardamom. Cook for an additional minute, being sure to stir up the mixture.

Transfer to a high-speed blender and add lemon juice and coconut milk.
Puree until smooth.

Drizzle with remaining seed oil and garnish with sprouts.

 

Warm and delicious. Everything you need.