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Curried Squash Soup
with Mung Beans |
This time of year, everything is about pumpkin and squash. But instead of reaching for some packaged, spiced confection, that doesn't even have an ounce of real pumpkin in it, why not try something simple, homemade and warm, that will make your house smell great and your body strong? Last year I made a
Curried Pumpkin Soup with fresh kale from my garden and it was amazing. So I changed it up a little this time around, added a little more richness with organic coconut milk, plain soy milk and a can of organic squash, and experimented with sprouted mung beans, that are quick cooking and extremely high in protein. For some extra texture, I also added in four cups of cubed butternut squash. Besides opening all of the cans and keeping an eye on the stove, this meal was a snap, and made enough for three dinners for my husband and I. I put a large portion in the freezer a few weeks ago, and am so thankful that dinner on this cold and rainy night will be as simple as heating this up on the stove.
