Butternut Squash Soup
This creamy butternut squash soup pairs butternut squash with coconut milk, carrots, fresh ginger and sage for delicious soup with a vibrant orange color.
- 2 Tablespoons olive oil
- 5 clove garlic minced
- 3 teaspoons fresh minced ginger
- 1 yellow onion about 1 1/2 cups, chopped
- 5 carrots peeled and chopped
- 1 apple peeled and chopped
- 5 cups peeled and chopped butternut squash
- 1 Tablespoon fresh sage chopped
- 32 oz vegetable broth
- 1 cup canned coconut milk I used full-fat
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- pinch of ground nutmeg
- pinch of cayenne pepper optional
- additional coconut milk and roasted pepitas for serving
Sauté: Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes. Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.
Add squash and simmer: Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.
Blend: Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. This method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.
Serve: To serve, ladle into bowls and drizzle with additional coconut milk (if desired), pepitas and black pepper.
Serving: 1/4 of recipe | Calories: 194kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 798mg | Fiber: 7g | Sugar: 10g