Username or email address *
Password *
Lost your password?
Log in
I'm new! Create account
Email address *
A password will be sent to your email address.
Tes données personnelles seront utilisées pour traiter ta commande, soutenir ton expérience sur ce site web et à d'autres fins décrites dans notre privacy policy.
Register
I have an account! Log in
pour ajouter profiter d'une expérience sans pubs et d'une foule d'autres avantages!
Canola oil
Garlic cloves, finely chopped
Spanish onion, coarsely chopped
Small acorn squashes, peeled and diced (about 4 cups)
Sweet potatoes, peeled and diced (about 2 cups)
Maple syrup
Curcuma
Curry powder
Chicken or vegetable broth (low in salt)
Coconut water
Ground pepper
Salt
In a pot, brown the onion, garlic, acorn squash, and sweet potatoes in a bit of oil for about 7 minutes.
Then, add the maple syrup and spices. Cook 1 more minute.
Pour the chicken broth and coconut water equally so as to cover the vegetables.
Let simmer for 30 minutes over medium-high heat.
Finally, serve the soup in cute bowls and garnish with parsley, a spoon of fresh cream, or roasted pumpkin seeds.
