Butternut squash soup is a great choice for the winter transition into spring months, because in the rainy weather who doesn’t love a healthy soul food alternative?
If you don’t like your soups this creamy, just add more water. Add 1-2 cups more water, you’ll get more soup that way. More soup means more happiness!
1 butternut squash (medium to large)
1 tsp coconut oil + some for roasting the butternut squash
1 medium yellow onion
4 cloves of garlic
½ tsp cumin powder
¼ tsp curry powder
⅙ tsp ginger powder
¼-1/2 tsp cayanne pepper (or to taste)
1 can coconut milk
3 cups plant/nut-based milk of choice
3 cups water
sea salt, pepper to taste
- Preheat your oven to 395°.
- Wash the butternut squash and cut it in half.
- Scoop out the seeds and lay the squash on a baking sheet lined with parchment paper (inner side of the squash up).
- Rub the inside of the squash with a little bit of coconut oil and place it into the oven.
- Roast for 30-45 minutes or until tender in the thickest parts.
- While it’s cooling down, peel and chop your onion and garlic cloves.
- Heat a tsp of coconut oil in a small pan over medium high heat and add the onion and garlic.
- Sauté for a couple of minutes until the onion starts to brown a little on the edges.
- Add cumin, cilantro, curry, and ginger and cook for 1 more minute.
- Take off heat and set aside.
- Peel your squash and roughly chop.
- Place the chopped squash and the onion and garlic into a big pot. Pour in the coconut and plant/nut milk and add the cayenne pepper.
- Blend with a hand blender until smooth.
- Add the water, 1 cup at a time, and blend until you reach desired consistency. (Add more water if necessary).
- Season with sea salt and pepper. Taste and add more if needed.
Garnish with whatever floats your boat! (My favorites include avocado slices, toasted pumpkin seeds, a dash of cayenne and curry powder, and/or rosemary is phenomenal.)
Courtesy of The Healthful Ideas