Butternut Squash Soup

 

BUTTERNUT SQUASH SOUP

 It’s starting to get a bit chilly in NY…. soooo that means it’s soup season!  I made a trip to the farmer’s market this weekend and got inspired to make some butternut squash soup.  This one is packed with flavor and I snuck in some immune boosting ingredients too! If you’re looking for something cozy and delicious to make, look no further! 

Ingredients

1 butternut squash
1/2 onion chopped
4 cloves garlic minced
2 tsp fresh grated ginger
1 tsp turmeric
1 pinch nutmeg
1/4 tsp cinnamon
6 fresh sage leaves 
1 cup coconut milk
3 cups veggie stock
2 tbsp avocado oil
Salt & pepper to taste

Toppings:
Pepitas
Fresh sage

Method

  • Preheat oven to 425 and line a baking sheet with parchment paper. 

  • Slice butternut squash in half lengthwise, scoop out seeds. Flat side up, drizzle with avocado oil (about 1 tbsp), sprinkle salt and pepper.  Place flat side down on baking sheet and put in oven for 40-50 mins.  Remove and allow to cool for about 10-15 minutes. 

  • Meanwhile heat avocado oil in a large pot over medium heat, add onions and cook until softened (5 mins).  Then add  garlic, nutmeg, cinnamon, turmeric, ginger, and sage and cook for another 5 mins.  

  • Add in the veggie stock and bring to a simmer.  Remove sage leaves.

  • Once squash is cool enough to handle scoop out the flesh and add to the pot. Mix well.  

  • Switch off the heat and allow to cool for a few minutes.  Use an immersion blender or let cool and transfer to a regular blender and blend until smooth. 

  • Add back to the pot and stir in the coconut milk.  Add salt and pepper to taste. 

  • Serve in bowls and garnish with fresh sage leaves and pepitas + bread on the side!

    Storage tip:  I store the leftovers as servings in mason jars.  It will stay good in the fridge for a few days and you can freeze if needed too!

Butternut Squash Soup
Butternut Squash
Pepitas