Autumn Squash Soup 

Ingredients:

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• 500g Japanese Pumpkin (Kabocha) 

• 1/2 Chopped Onion

• 2 Cloves Garlic

• 1 Celery Stalk 

• 1/4 Tsp Salt 

• 1/4 Tsp Pepper 

• 1/4 Tsp Nutmeg

• 1 Cup Unsweetened Coconut Milk

• 1/2-1 Cup Low Sodium Chicken Broth (use less if you want a thicker soup)

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Instructions: 

Chop: Squash into pieces

Bake: Squash @ 400 degrees for 20 minutes

Chop: Onions, garlic and celery and add it to food processor

Blend: Using a food processor mix ingredients all together 

Heat on Stove top: To desired taste

Top it off: With Pumpkin Seeds 

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​This recipe is great as a side! Substitute it for mashed or sweet potatoes, just don't add the chicken broth and the consistency of the mix will be a lot thicker and perfect next to turkey and veggies.