Ginger Turmeric Butternut Squash Soup
BUTTERNUT SQUASH SOUP
This Ginger Turmeric Butternut Squash Soup is extremely healthy and packed full of healing ingredients. The best part about this recipe is the fact that it’s super creamy, but has no dairy (I love raw milk, but sometimes I love an alternative). Coconut milk makes it velvety smooth, with a subtle coconut flavor that pairs so well with the sweet squash and spicy ginger and turmeric. I HIGHLY recommend buying full-fat coconut milk for the best taste.The three main ingredients in this soup- squash, fresh ginger, and turmeric- are extremely healthy, not to mention pair very well together. Fresh ginger is known to help with digestion and is a natural anti-nausea and anti-inflammatory. By now, I’m sure you’ve heard about all the health benefits of turmeric floating around the internet. It can help with blood sugar balance, detoxifying the body and preventing against cancer, and even certain kinds of arthritis!Finally, butternut squash, like other winter squashes, are high in carotenoids like other orange vegetables such as carrots, as well as vitamins A, C, and fiber. One reason why this soup is extra quick and easy to make is that you use already cooked butternut squash to make it. I recommend sticking the WHOLE squash (not cut in half or anything) in your slow cooker with just a splash of water, and cooking on high for about 3 hours or low for 6. The squash will cook perfectly and you can slice it in half, scoop out the seeds and pulp, and scoop out the flesh to use in this soup. For easy weekend prep, do this ahead of time and save the squash in a container for an easy weeknight dinner. Did I mention this is a great soup to keep the sniffles away as our weather is starting to change now! Bring on the falling leaves and changes!
• 1 large butternut squash, cooked (see notes)
• 2 tablespoons chopped fresh ginger, peeled
• 1 onion, diced
• 1 tablespoon coconut oil (or olive oil or butter)
• 2 cups chicken stock (or vegetable stock)
• 1 can coconut milk
• salt and pepper, to taste
• 1 heaping teaspoon turmeric
• roasted squash or pumpkin seeds and fresh cilantro, for serving (optional)
1 In a large pot, saute the ginger and onion in oil over medium heat until softened (about 3 minutes)
2 Add the stock, bring to a boil.
3 Add the cooked butternut squash.
4 Stir in the coconut milk.
5 Season with salt, pepper, and turmeric.
6 Use a blender to blend to a smooth puree. Taste and adjust seasonings as needed.
7 Serve topped with roasted seeds and/or fresh cilantro and sour cream, if desired.
To cook the butternut squash, place it whole in your slow cooker for 3 hours on high or 6 hours on low. Remove, let cool, halve, deseed, and remove flesh from peel. Or, halve it and roast it in your oven at 425 degrees for 45 minutes to an hour, then remove the seeds and remove the flesh from the peel.
Freeze in an airtight container for up to 6 months.
P.S. I hear that Costco has organic butternut squash in a bag already cubed and ready to go! I am going to have to do that next time!