This recipe comes from one of our very own lovely subscribers, Pamela from Perky Powders! Pamela’s Perky Powder superfood makes it easy to eat nutritionally dense foods. While turmeric is the star of the show in these powders, every other ingredient serves a purpose, as well. You’ve got essential fatty acids, antioxidants, immune boosters, blood pressure reducers, and more! And I’d argue this very recipe proves just how versatile the product is. This creamy and savory soup will have the whole family feeling like a million bucks!

Recipe and photograph from: Pamela Thoring at Perky Powders

INGREDIENTS

  • 1 med-large butternut squash, peeled and cubed
  • 5 stalks of celery roughly chopped
  • 1 yellow onion chopped
  • 3-4 garlic diced
  • 1 sweet potato peeled and cubed
  • ½ c Perky Original or Pro Perky
  • ½ c  organic coconut cream (full fat can coconut milk cream part only)
  • 1 c cashews pre-soaked for 3-4 hours prior to using  (rinse well)
  • 1 ½ tsp salt
  • 1 tsp black pepper

 

INSTRUCTIONS

Slow Cooker:

In a deep soup pan saute onions, garlic and celery to release flavors 2-3 minutes then add sweet potato, squash and saute 2-3 mins more then add 32 ounces of any kind of stock you prefer.  Cook in slow cooker for 2-4 hours on high or until potato’s and squash are tender.  Mix in cashews, coconut cream and Perky Powder in with squash, and sweet potato and stir well.

 Blender Part: Grab your immersion blender and blend until smooth or use your high speed blender filling it ½ way and blending until smooth (be careful not to fill too full, the soup will be so hot!!)

Pour into a pan and heat up a bit if needed. Garnish with pesto,  coconut cream plain yogurt Coyo brand, and some chili flake—Enjoy!

Stove Top:

Cook veggies on medium simmering 25-30 mins, check to see if veggies are tender if so proceed to Blender Part of recipe.

 

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