Vegetarian on Thanksgiving? Try This Yummy Soup Recipe
We know that some of our yogi friends are vegetarians (including me!) And since we can’t eat the turkey on Thanksgiving, we need some yummy soup. This one is my favorite, and it’s a crowd pleaser. You have to make sure the meat eaters save enough for you! Bonus: It’s super easy. Try it out, and let me know what you think!
Curried Butternut Squash and Apple Soup
4-6 servings (I suggest doubling this recipe!)
Ingredients:
3 tablesoons Olive oil
1 clove garlic, mashed
1 1/2 cups chopped onion
1 large apple, peeled/chopped
1 tablesoon Curry powder
2 cups roasted squash (just seed a squash, roast it in the oven for an hour on 400 and scrape out the flesh)
4 cups veggie stock
1 cup milk (I use 2 percent.)
Salt and pepper
Directions:
Heat olive oil in a 6-quart saucepan. Saute garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and stock, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Puree all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste. Serves 6-8.
–Kristen Kemp, yoga teacher and PFY social media and marketing manager
Kristen Kemp
Kristen Kemp, a 500 hour RYT, teaches a strong, sweaty and safe vinyasa flow that is alignment-based. Kristen has an additional 500-hour training in yoga therapy to help students heal themselves through the practice. Her classes link breath and movement so students can find more stillness, peace and happiness--on and off the mat. Her music is an upbeat mix of songs you can sing to. She has studied with Jody Domerstad, Stacy Bell, Alison McCue, Jason Crandell and Seane Corn. Kristen is a longtime freelance writer. She is the social media manager and content creator for Powerflow Yoga.