Sacral Chakra Soup
Adaption of Recipe from the Eat Feel Fresh cookbook by Sahara Rose Ketabi
Everyone knows I never quite do it according to the recipe!
I used both Squash and Sweet Potatoes
1 Large Sweet Potato peeled and diced (about 1 3/4 cups)
1 bag of frozen diced organic butternut squash (about 2 1/2 cups)
1 large fennel bulb diced up (about 1 cup maybe more) - can also use onion
1 liter of Organic Veg Broth
1 TBLS coconut oil
1/3 can of full fat coconut milk (some liquid and some solid)
1 1/2 tsp turmeric
1/2 tsp salt
I used a 3 qt InstaPot and set it to pressure cook for 10 min
Alternatively, you can simmer on low over the stove until the vegetables are soft.
After it was done I used my immersion blender to make it smooth.
Serve with pumpkin seeds - perfect fall soup!