butternut squash soup

Butternut Squash Soup INGREDIENTS • 3 cups vegetable broth or chicken broth • 1 ½ tablespoons mild curry seasoning • 1-3 tablespoons maple syrup or coconut sugar • 14- 16 ounces light coconut syrup • 1 tablespoon chili powder (optional) • 1 large or 2 small butternut squashes (About 6 cups) • 2 garlic cloves or 2 tablespoons of garlic powder • ½ teaspoon cinnamon • 2 medium shallots OR 2 green onions cut into small pieces. • 1-2 tablespoons of avocado oil or olive oil • 1 tablespoons of corn starch • 3 tablespoons of water DIRECTIONS 1. Wash your squash well. And stab it all over like a potato. Put your squash into the microwave for about 4 minutes to soften it. Once soft, remove from the microwave, peel and cut it into small squares. 2. Heat your skillet over medium high heat. Once hot, add oil, green onions/ shallots, and garlic. Sautee for two minutes, stirring frequently. 3. Add butternut squash and season with pepper, curry powder, and ground cinnamon. Stir to coat. Then cover with lid and cook for 8 minutes, stirring occasionally. 4. Add coconut milk, broth, maple syrup and chili (if you want a little heat). 5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until squash is tender. stirring infrequently. 6. Use an emulsion blender or transfer soup to a blender and puree on high until it is creamy. WARNING- please be careful as soup is really hot and can burn you easily! 7. Optional- Combine corn startch and water in a small cup. Stir to remove the lumps! If you need to thicken it up, put the soup back into the pot on high heat. Add the corn starch and water mixture to the soup. After about 10 -15 minutes of cooking, it should be thicker and done! 8. Enjoy! NOTES- I enjoyed this soup with pork chops and a salad. The pork chop recipe is simple, and I have included on my channel. It is the same video as this soup. SIMPLE SALT-FREE BLACKENED PORK CHOPS INGREDIENTS • 3 pork chops • 1 sweet onion • 2 tablespoons of salt free all seasoning. I use 21 salute from trader joes. DIRECTIONS 1. Stab your pork chops on both sides until they look pretty beat up. Season BOTH sides of your chops with 21 salute (or your choice of salt free all season). 2. Make 3 piles of onions in your pan. Put your pork chops onto your piles of onions. Turn the burner onto medium high heat. 3. When the onions really start to sizzle turn your burner down to medium heat 4. Let cook for about 6-10 minutes. You want the onions to blacken but not to burn. Turn the pork chops over. Let cook for another 5 minutes. 5. Your pork chops are done when they turn white and do not have any blood leaking out of them. 6. Take the pork chops out of your pan. Let them rest for about 10 minutes before you cut into them. 7. ENJOY