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Gingered Squash Soup

Gingered Squash Soup





1 medium Kabocha or Butternut squash
4 carrots, chopped
1 onion, chopped
1 Tbsp. fresh ginger, grated
2 cups water
1 can of coconut milk
1 Tbsp. raw, organic honey, optional
1 Tbsp. hemp seeds / link directo loja
Salt and pepper to taste



  1. Roast squash in the oven at 200C (375 deg. F), until knife slides in easily, about 25-30 mins
  2. Heat olive or coconut oil in a pan. Add carrots and onion, sauté until golden.
  3. Add honey, hemp seeds, and water to the pan and simmer until soft and tender. Add ginger, salt, and pepper.
  4. When carrots are tender, remove from heat. Transfer to a blender and blend until smooth and creamy. Add coconut milk, if needed, to achieve the desired consistency.
  5. Garnish with red pepper flakes, pumpkin seeds, splash of coconut milk, and a drizzle of olive oil.




December 18, 2017


Soup & Salads