SPICY CINNAMON BUTTERNUT SQUASH and CHICKPEA
A quick simmer of fresh butternut squash with mystic maca and chickpeas and cashews for creaminess are only a blend away from creamy delicious soup thats topped with a salad. You can have this hot or cold, choice is all YOURS!
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Ingredients:
For the Soup:
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Water, 3 cups
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Butternut squash, peeled and chopped, 1 cup (4 oz. wt.)
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Chickpeas, cooked, 1/2 cup
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Cashews, 1/4 cup
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Sparkle Salt, 1/4 tsp.
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Orange Tahini Dressing, 2 Tbsp.
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Fireball Basil, 2-3 Tablespoons
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Optional: Crushed Red Pepper Flakes, 1/4 tsp.
For the salad
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Kale, finely chopped, 2 cups
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Shredded Carrots, 1/4 cup
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Pickled Red Cabbage, 1/2 cup
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Hemp Seeds, 2 Tbsp.
Preparation Method:
Heat water in saucepot over high heat and bring to a boil. Lower to medium heat and add in butternut squash, chickpeas, cashews, mystic maca broth mix, sparkle salt and crushed red pepper flakes. Close with lid and simmer for 10-15 minutes.
While squash is softening, grab a bowl and toss together all remaining ingredients. Set aside.
Remove from heat and pour into a blender. When blending a hot soup, be sure to leave the lid just slightly cracked to allow steam to release. Start speed on slow and gradually add more speed or stay on low until smooth.
Pour soup into 2 bowls and top with orange tahini kale salad. Enjoy!
This, like all of our recipes are meant to inspire you! If you don't have all of the ingredients, bring out your inner chef! Feeling curry? Try swapping out mystic maca for our cosmic curry.
Don't have butternut squash? Try with sweet potatoes or carrots. You get the idea:)
Alternative Flavor Options:
