This is a delicious seasonal soup that is well-loved among my friends and family. This recipe is rich in Vitamin A, Vitamin C and fiber. Add in ginger, garlic, and turmeric to up the anti-inflammation components of this soup. I make this soup for anyone under the weather because it's delicious, soothing, and nourishing. Because the butternut squash is roasted in the skin, it is a big timer saver.
Ingredients
Roast butternut
1 large butternut squash cut in half, seeds removed
1-2 Tbsp. olive oil
Pinch of salt
For the Soup:
2 Tbsp. olive oil
¾ cup onion finely chopped
3 cloves garlic crushed
1 ¼ tsp. ginger crushed
¾ tsp. salt
¼ tsp. cinnamon
1 tsp Turmeric
Pinch cayenne pepper
15 oz. coconut milk canned, full-fat or lite
2 cups vegetable or chicken broth
Instructions
1. Preheat oven to 425 degrees.
2. Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.
3. Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.
For the Soup:
1. In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
2. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
3. Lastly, add salt, cayenne, turmeric, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
4. Once squash is done cooking, remove as much flesh as you can and discard the skin.
5. Add all of the squash and coconut milk mixture to a blender or hand blender and puree for 2-3 until contents are completely smooth. Pour soup back into the pot or saucepan and reheat over Medium-Low heat.