Protein-Packed Tomato + Butternut Squash Soup

Here’s a soup that’s one-stop cooking: fiber + protein + fat + flavor!

Power combo = turmeric + black pepper + coconut milk

Turmeric and ginger are potent anti-inflammatory spices for the body with mechanisms of action similar to that of NSAIDs (without the strife on your stomach and kidneys). Iin combination with the alkaloids of black pepper and the full fat of coconut milk you can be assured that your turmeric is making it’s way out of the digestive track and into the entire body.

Cook once = easy lunches

I love to make a pot of soup on Sundays and save leftovers for easy lunches during the week.

Serves 6

Prep time 10 minutes

Cook time 30 minutes

Ingredients

2 tablespoons virgin coconut oil

1 onion, chopped

1 medium butternut squash, halved, skinned and seeded, chopped into 1” pieces

4 garlic cloves, chopped

1” knob of fresh ginger, chopped

1 teaspoon fine sea salt

1 teaspoon ground turmeric

1 (28-ounce) can crushed tomatoes

2 cups bone broth or vegetable broth

1 (15 ounce) can white beans (like navy or cannellini)

Freshly ground black pepper

1 (15 ounce) can full-fat no-guar coconut milk

For serving

1/2 cup chopped roasted pistachios

Directions

1. Heat coconut oil over medium heat in a large pot. Add onion and cook until starting to soften, about 5 minutes. Add butternut squash and garlic, ginger, salt and turmeric and stir, allowing to become fragrant. Add tomatoes, broth, beans and several turns of ground pepper. Bring to a boil, then reduce heat to simmer and allow to cook for about 25 minutes.

2. When butternut squash and onions are softened, add the coconut milk. Then blend with an immersion blender or traditional blender to make soup smooth. Season with additional salt and pepper as needed. Top each serving with 1 - 2 tablespoons crushed pistachios.

Enjoy!