Spicy Coconut Squash Soup

With a nice balance of sweet and spicy, this creamy soup packs a bite!

Ingredients:

• 2 yellow onions, thinly sliced
• 4 cloves garlic, minced
• Salt Sisters Roasted Garlic Sea Salt, to taste
• 2 tbsp. Salt Sisters Dragons Breath Rub & Seasoning
• Olive Amelia Jalapeno Olive Oil
• Olive Amelia Coconut White Balsamic Vinegar
• 1 can, Butternut Squash Puree
• 4 cups Vegetable Broth
• 1 can, Pumpkin Puree
• 1 can, Coconut Cream(Set aside a small amount of coconut cream for garnish.)

Directions:

1. Heat a large pot over medium heat.
2. Coat the bottom of the pot with a drizzle of Olive Amelia Jalapeno Olive Oil.
3. Add in the thinly sliced onions. Saute until clear.
4. Add the minced garlic and cook for 2 minutes.
5. Season with a pinch of Roasted Garlic Sea Salt.
6. Bring the heat to medium low.
7. Stir in the Squash, Pumpkin and Vegetable Broth into the pot.
8. Season with the Dragons Breath Rub & Seasoning
9. Cook for 20 minutes, stirring occasionally.
10. Add the Coconut Cream and 1 tbsp of Olive Amelia Coconut White Balsamic Vinegar.
11. Simmer on low for 10 minutes, stirring occasionally.

Ready to Serve:

Before enjoying, top your bowl of soup with a drizzle of Coconut Cream, Olive Amelia Coconut White Balsamic Vinegar, Olive Amelia Jalapeno Olive Oil, and a sprinkle of Dragon's Breath. 

Enjoy with rice, over mashed potatoes or a cheese sandwich!