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Magic Squash & Pumpkin Soup

Developed & Created by Kimberly Tilsen-Brave Heart & Brandon Brave Heart


- Roast a Large peeled and cubed Butternut squash at 425 degrees for 20 minutes.

- Sprinkle with 1 tbsp of garlic powder, sprinkle kosher salt, and cracked black better toss with olive oil and put in on a baking sheet before putting in the oven

- 1 stick of butter melted with a chopped medium yellow onion , sprinkle with some salt until translucent.

- Add 1 can of organic pumpkin puree

- Add two cups of coconut milk

- Add for cups of chicken broth or vegetable stock.

- Add the roasted butternut squash

- Simmer for 30 minutes

- Then blend with an immersion blender

- Top with roasted pumpkin seeds


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