Kombucha Squash Soup I love cooking with seasonal vegetables and kombucha squas…

Kombucha Squash Soup

I love cooking with seasonal vegetables and kombucha squash is one of my new favorites ☺️ This recipe feels like Fall in every way and the flavor is so yummy!

Ingredients:
– 1 1/2 cup of diced sweet potato
– 1 1/2 cup of diced kombucha squash
– 1 can of coconut milk
– 1/2 cup of vegetable stock
– 2 tsp of paprika
– 2 tsp of turmeric
– 2 tsp of sea salt
– 1 tsp of agave
– 1 tsp of black pepper
– 1 tsp of cinnamon
– olive oil for roasting vegetables

Directions:
1. Preheat oven to 400
2. Spread squash and sweet potatoes on baking sheet, toss in olive oil and bake for 30-35 min (turning halfway)
3. (Optional squash bowl: cook the squash bowl in oven for 15 min while diced veg is roasting)
4. Add cooked squash and potatoes to high speed blender with all ingredients and pulse until soup is formed. (Use an immersion blender over stovetop if you’re blender is not high speed enough)
5. Serve in kombucha squash bowl

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