Butternut Squash Soup

 

 

 

This morning I made this SUPER delicious and tummy-friendly butternut squash soup.

  • 2 baby butternut squash, seeded and chopped
  • 1 medium parsnip, chopped
  • 2 1/2 T ghee
  • 1 T fennel seeds
  • 1 t cumin powder
  • 1/2 t dried orange peel
  • 1″ fresh grated ginger
  • 2 c chopped kale

Sautee the ginger, fennel seeds, and cumin in ghee (in a pressure cooker pot) until the aroma comes up.  Add squash and parsnip and stir to coat them in spice mixture.  Add water to barely cover the veggies.  Put the lid on the pot and bring it up to pressure. Cook for 10 minutes, turn off heat.  Once de-pressurized, take off the lid , and use an immersion blender to bring to a smooth soupy consistency.  Add the kale and serve with a sprinkle of fennel seeds.

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