Name: Solar Plexus Squash Soup
Ingredients: 1 TB avocado oil; 2 ea medium shallots (thinly diced); 2 ea garlic cloves, minced; 6 C butternut squash (peeled and chopped); 1 ½ TB curry powder; ¼ tsp ground cinnamon; 14 oz light coconut milk; 2 C vegetable broth; 1 TB maple syrup; Sea salt and freshly ground black pepper, to taste; 1-2 tsp chili garlic paste (optional)

Description

Benefits :

Squash: pale yellow on the outside, can be orange or deeply yellow colored inside, supports solar plexus chakra, nourishing personal power and self-confidence. Once cooked the soup is a beautiful golden yellow. Also high in soluble fiber.
Curry Powder: yellow (also a natural mood enhancer) supports solar plexus chakra
Maple syrup: healthy sweetener balances the solar plexus chakra
Coconut milk: healthy fat supports sacral chakra, which can also support solar plexus chakra
Garlic: known to be supportive of the solar plexus chakra
Vegetable broth: a light golden color, supportive of the solar plexus as well as the throat chakra (which is the polarity balance with the solar plexus) The throat chakra also speaks to confidence.

Ingredients

1 TB avocado oil
2 ea medium shallots (thinly diced)
2 ea garlic cloves, minced
6 C butternut squash (peeled and chopped)
1 ½ TB curry powder
¼ tsp ground cinnamon
14 oz light coconut milk
2 C vegetable broth
1 TB maple syrup
Sea salt and freshly ground black pepper, to taste
1–2 tsp chili garlic paste (optional)

Instructions

In a large pot over medium heat, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently so the shallots and garlic are fragrant but do not burn.
Add butternut squash, curry powder, and cinnamon. Stir to coat. Cover and cook for 4-5 minutes, stirring occasionally.
Add coconut milk, vegetable broth, and maple syrup.
Bring to a low boil over medium heat and then reduce heat to low, cover with a lid, and allow to simmer for 15 minutes or until the butternut squash is fork tender. Remove from heat.
Transfer soup to a high-powered blender and purée on high until creamy and smooth. Return soup back to pot.
Add salt and black pepper to taste, adding more curry powder, maple syrup as needed for flavor intensity. Continue cooking for about 3 minutes over medium heat.
Serve with optional garnishes of fresh herbs, baked beet or sweet potato chips, or a side of grilled whole grain toast or crackers.