Winter Gems: How to Make Golden Milk and Golden Butternut Squash Soup

For the month of December the deli will have warm golden milk available. This is a creamy and warming delicious drink that's full of nutrients to help keep you healthy through this holiday season.
Cari Heberger, our wonderful Kitchen Manager has generously shared with us her recipes for Golden Milk and Golden Butternut Squash Soup. Find them both below and experiment with both!

Cari’s Golden Milk
Feel free to try with the milk of your choice (we love full fat coconut milk) and adjust spices as you like, but keeping the black pepper is important so that the curcumin in the turmeric is more bioavailable. Recipe as follows:

2 cups canned coconut milk
1 1/2 cups hemp milk
2 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cinnamon or whole stick
1/4 tsp ground black pepper
few tablespoons of maple syrup or sweetener of choice
optional tablespoon

mix all ingredients and simmer for about 10 minutes, adjust flavors to taste

And for dinner or lunch try:


Cari’s Golden Butternut Squash Soup:

1 tbsp coconut oil or olive oil
2 large butternut squash 
1 onion 
2 cloves garlic
1 tsp cinnamon
1 tsp ginger
1/2 tsp pepper
1 tbsp ground turmeric
2 cans coconut milk
water to thin
toasted pumpkin seeds to garnish

*can substitute fresh ginger and turmeric if desired
1. saute onion and garlic in oil
2.peel squash and cut into chunks and add to soup along with coconut milk and enough water to just cover squash. Add spices and salt.
3. cook for approx 20 minutes or until squash is fork tender
4. blend with immersion blender until smooth, adding water slowly to thin as needed. Adjust seasoning and garnish with toasted pumpkin seeds

Thank you Cari! You are such a creative culinary genius!

Danielle Adams