Squash and Moringa Soup

A twist on a creamy classic soup recipe. (Kuli Kuli Foods)

What better way to celebrate with the people around you than to serve them a meal that is not only delicious, but good for you? Moringa is one of the newest superfoods on the market and its a great way to add essential vitamins to your Thanksgiving table.

Cook Time:1 hours

Prep Time:30 min

Total Time:1 hours30 min

Servings: 6

Ingredients:

1 medium butternut squash, peeled and cubed

1 acorn squash

3T olive oil

1-1 1/2c water

2c vegetable broth

2c unsweetened almond milk

Salt and pepper to taste

2T dried or fresh rosemary

1-2T Kuli Kuli moringa powder

Preparation:

Cut acorn squash in half, scoop out seeds, and score with knife. Spread cubed butternut squash on a baking sheet. Drizzle each squash with olive oil. Bake both squashes at 400 degrees for 50 minutes or until soft.

In a food processor or blender combine cooked squash and water, blending until smooth. Transfer mixture to a large pot and bring stove to medium heat.

Add vegetable broth and almond milk, stirring until combined. Add salt, pepper, rosemary, and moringa powder.

Lower heat and let simmer for 20 minutes, stirring occasionally.

Serve with a drizzle of olive oil, warm bread, or chopped nuts, enjoy!