By Gillian B
This is one of my go-to soups, because it offers a little bit of everything. It’s warming because of the ginger, hearty and sweet with the squash but also has a nice tropical lightness to it with the coconut milk. If you are feeling adventurous, try adding some curry spices! YUM!
Here we go…
- 1 L veg broth or homemade bone broth
- 1 medium organic butternut squash
- ½ can of coconut milk (thick stuff)
- 1 large onion
- 2-3 cloves of garlic
- 1 thumb-sized piece of ginger, finely grated (more if you like)
- 1.5 tsp sea salt
- Pre-heat oven to 400 and roast the squash for around 40 minutes or until a knife can go through it like butter. After it comes out, let cool and scoop out of the skin OR peel and cube the squash and add raw cubes to the onions and broth to cook.
- Melt some coconut oil or ghee in a big pot on medium heat.
- Add onions and sauté using a little broth to prevent sticking.
- Now its time to add the squash, the coconut milk, ginger and the rest of the broth.
- Next up, add garlic, stir for a few minutes. You want to add it in towards the end of the cooking process to keep the healing properties intact.
- Bring to a boil briefly and then reduce to low heat and simmer for 10 minutes. Then remove from the heat and let cool a little before moving on.
- Puree with a high-powered blender like a Vitamix (blender choice makes a big difference in the consistency of the soup). Vitamix is by far my favourite for blended soups, makes them velvety and smooth!