Butternut Squash Soup
Squash feels like a fall food to me, but it is actually in season from fall to spring. While you are waiting for warmer temperatures to usher in, or to leave, this soup is so comforting on those gloomy days.
“Butternut squashes are packed with beneficial nutrients that support your immune and your nervous system.”
Butternut Squash Soup Recipe
Delicious roasted or made into a soup, Butternut Squashes contain anti-inflammatory properties that combat inflammation, antioxidants that supply us with cellular protection. They are a great source of fiber, Vitamin A, and many other essential nutrients.
“This recipe is perfectly balanced with all of the important nutrients for overall health.”
Butternut Squash Soup Ingredients
Ingredients
2 cups Unsweetened Coconut Milk (preferably canned)
1 medium Onion chopped
3 tbsp Black Pepper
3 tbsp Shredded Ginger
1 large Butternut Squash
1 large Carrot shredded
2 tbsp Avocado or Extra Virgin Olive Oil
4 cups Vegetable Stock
1/4 tsp Himalayan Sea Salt
Butternut Squash Soup Directions
Directions
1. Cut squash lengthwise, scoop out seeds and lay face down in baking dish
2. Cook at 350° for 60 minutes
3. Heat oil on low in soup pot, add onion and carrot cook until soft
4. Place cooked onions and carrots in blender with coconut milk, blend fully then add to pot
5. Add ginger, pepper and salt, let simmer on low heat
6. Once squash is finished, scoop out flesh, place in blender with veggie stock, blend till smooth
7. Add to pot, stir then taste, add additional spices if needed
8. Simmer 10-20 minutes on medium heat
Makes 6-10 servings
Will keep 1 week in refrigerator, 1 month in freezer
Ingredient Benefits:
Coconut Milk - High quality fat keeps us full longer, provides essential nutrients
Onions - High in Vitamin C , rich in minerals, contain antioxidant properties
Carrots - Rich in Vitamin A and many other nutrients
Black Pepper - Improves digestion, contains antioxidant properties
Ginger - Aids digestion, contains anti-inflammatory, antioxidant properties,
Avocado Oil - High quality fat, heart healthy
Sarah’s Tips:
Have extra ingredients on hand so you can personalize this recipe to your desired consistency and taste
Canned Coconut Milk works best with this recipe