This is one of my go-to soups, because it offers a little bit of everything. It’s warming because of the ginger, and 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 liter 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 it cool and scoop it out of the skin; OR, peel and cube the squash and add the 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 favorite for blended soups — It makes them velvety and smooth!