What’s autumn without butternut squash soup?
Warm up your autumn nights with this mildly spiced butternut squash soup. Creamy and comforting, this soup is anti-inflammatory and rich in anti-oxidants for a power house of nutrition and is simple to make with only a few ingredients. Great for lunch left-overs and freezes well.
- Gluten free
- Dairy free
- Refined sugar free
- Nut free
- Cleanse program friendly
- 2 tbsps olive oil, or cooking oil of choice
- 1 large white onion, coarsely chopped
- 2 stalks celery, sliced
- 2-3 cloves garlic, minced
- 2 tbsp fresh turmeric root, grated
- 3 tbsp fresh ginger root, grated
- 2 medium butternut squash, roasted
- 4 cups veggie stock or more to thin
- 1 can full fat coconut milk
- salt and pepper to taste
- Roast the butternut squash, this can be done ahead of time to save time. Cut squash in half, lengthwise, scoop out seeds and place on parchment lined baking sheet. Place in pre-heated oven of 400F for about 45 minutes or until the squash is soft all the way through when poked with a fork or sharp knife.
- Let squash cool enough to handle and scoop flesh out from the skin into a bowl. Set aside.
- In a large soup pot, sauté onion and celery on medium heat until starting to soften then add grated ginger and turmeric, after another minute or 2, add minced garlic. Keep stirring another minute or so to let the garlic sauté.
- Add veggie broth, increase heat until near boiling then add butternut squash, mashing gently to break apart.
- Stir in canned coconut milk.
- Once combined run the contents through a high speed blender. Alternatively, you could use an immersion blender. We find the high speed blender is more efficient in fully pureeing the soup.
- Add salt and pepper to taste.
*Note: Combining turmeric with black pepper increases the body’s ability to absorb the sought after, cur-cumin, known to aid the body in inflammation, so don’t forget that twist of pepper!
Learn more on the power of Turmeric – A Super Spice