Butternut Squash Soup
It’s definitelyy soup season and I cannot emphasize enough how much I love this butternut squash soup. It’s creamy, beyond flavorful and packed with anti-inflammatory ingredients to keep you healthy this winter. It’s great as an appetizer or served with a salad, garlic roasted potatoes (my personal fav at the moment) or fresh sourdough. Give it a try and let me know what you think 🤍
Anti-Inflammatory Butternut Squash Soup
SERVES 3
1 large butternut squash (or 2 small is fine)
1 yellow onion, thinly sliced
1 inch freshly grated ginger
4 cloves garlic, minced
1 date
1 tsp Curry powder
1/8 tsp Cinnamon
1 can Coconut milk
2 cups Veggie broth
Pumpkin seeds & Olive oil for finishing
Directions
Preheat the oven to 425.
While the oven is preheating you’ll need to prep your squash, onion, garlic and ginger.
To prep the squash, cut it in half lengthwise, remove the seeds, and coat the flesh with olive oil, salt and pepper. Roast flesh side down for 30-40 minutes, until tender.
While the butternut squash is roasting, caramelize the onions. Place a Dutch oven over medium-low heat (2.5/10) and add a 1 tbsp of olive oil, the onions and a sprinkle of salt. Stir every few minutes or so, making sure the onions don’t stick to the bottom. They will slowly start to caramelize over the next 30 minutes.
Your onions & squash should be done about the same time - remove your squash before adding spices in the steps below!
Once onions have been caramelized and squash is pulled from the oven, add the ginger & garlic and increase the heat to a medium heat. Stir for 1-2 minutes.
Add the curry & cinnamon and stir for another minute.
Scoop the flesh from the butternut squash and add it to the pot. Let it sauté with the onions and spices for a minute before adding 1 pitted date, the coconut milk & the veggie broth. Add in 1 tsp of salt (or to your liking).
Let the liquid come up to a gentle simmer then transfer the contents of the dutch oven to a blender and blend until smooth (or use an immersion blender).
Pour soup back in the pot to keep warm until you’re ready to serve.
Finish the soup with a drizzle of high quality extra virgin olive oil & some roasted pumpkin seeds. Enjoy!
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Hi there, I’m Katie! I am a cat mom, music publisher, and certified health coach. I believe that food is medicine but that our health also goes well beyond what is on our plate. True health is deeply rooted in our mental, physical, relational and spiritual well-being. It is my passion to come alongside you and help guide you to a more healthy, balanced, and nourished life.
