In Recipes and Nutrition

Get Your Cozy On

This creamy soup is perfect for the cold winter months. Not only does it taste amazing, but it is easy to digest, is anti-inflammatory, uses seasonal produce and is full of healthy fats and complex carbohydrates. Another bonus of this soup is it makes about 6-8 servings so you’ll have lunch for the week! Feel free to adjust the ingredients to your liking. Enjoy!

butternut-squash-soup

Ingredients

• 1 large butternut squash

• 1 large onion

• 6-8 carrots

• 2 medium size yams

• 1 can of coconut milk

• 1 tablespoon of coconut oil

 

• 2 cups of broth (chicken or vegetable)

• 3 cloves of garlic

• 1 cube of ginger (to taste)

• 1-2 teaspoons of turmeric

• 1 teaspoon of cinnamon

• Salt and pepper to taste

Directions

  1. Cut butternut squash in half, lay face up on a roasting pan (put tin foil on the pan for less of a mess), drizzle with oil and roast at 375˚ for about 45 minutes (or until soft).
  2. Once you have the squash in the oven, sauté onions in coconut oil in a large soup pot. Mince garlic and add.
  3. Peel yams and cut into small cubes. Add to soup pot.
  4. Chop carrots and add to soup pot.
  5. Add broth. Bring to boil and let simmer.
  6. Add coconut milk.
  7. Add minced ginger, turmeric and cinnamon.
  8. Once squash is done, peel it, chop into cubes and add to soup pot.
  9. Let everything simmer for about 10 minutes.
  10. Use a hand blender to purée everything.
  11. Add salt and pepper to taste.
  12. After the soup is puréed, we then add soup into the Vitamix (usually in about 3 batches) to blend further because it turns to the soup so velvety smoot

Recipe courtesy of Kari McDougall

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