With both children down with a nasty cold pretty much the whole Winter Break, I have been trying to come up with some recipes that are easy to swallow and full with amazing healing ingredients. With limited ingredients on hand I decided to make this simple, but yummy, butternut squash soup.
I love the taste of roasted butternut squash. The roasting adds a unique layer of complexity to the flavor. To cut down roasting time, I used pre-cut butternut squash. To make the soup creamy and filling, I added coconut milk.
Roasted butternut squash soup
4 lbs cleaned and cut butternut squash
1 tbsp extra virgin olive oil
salt and pepper to taste
1 can lite coconut milk
3-4 cup chicken or vegetable broth
1 tbsp granulated onion
1 tbsp ground turmeric
1 tsp ground cinnamon
1/2 tsp ground cayenne pepper
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
1. Preheat the oven to 400 degrees Fahrenheit.
2. Spread pre-cut butternut squash on foil-lined baking sheet. Drizzle with olive oil, salt, and pepper. Roast in the oven until the squash is golden brown (about 20 min)
3. Remove the squash from the oven and let it rest. Once cool enough to handle, transfer the roasted butternut squash into a large soup pot.
4. Add the coconut milk and turn the heat to medium, allow the coconut milk and butternut squash to warm for 10 minutes, stirring occasionally.
5. Add the broth and all of the spices.
6. Blend all of the ingredients together until the soup is smooth and creamy using an immersion blender (or traditional blender).
7. Allow to cook over medium heat for 30 minutes, stirring occasionally.
8. Serve soup hot with crunchy toppings such as roasted pumpkin seeds or nuts.
Storm Fitness Trainer Tove