Butternut Squash Soup

AuthorOrganic_ashleyCategory, , DifficultyIntermediate

There is nothing like a warm soup to warm the soul on a cool fall day. Butternut squash is full of healthy goodness to! It is a great source of fibre, vitamin B6 and folate. The coconut milk makes the soup rich and creamy and the burst of lime juice gives a little extra hit of flavour!

Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 butternut squash
 4cups Broth (home made or store bought organic)
 1clove garlic
 1small cooking onion
 2 tbsp coconut oil or butter
 1tsp curry pwd optional
 1inch ginger finely chopped
 1can coconut milk
 1small lime freshly squeezed
1

Wash and cut butternut squash in half.

2

Place into a cookie sheet, flesh side down into 1/2 inch water.

3

Bake in oven for about 30 – 45 minutes until flesh has softened. Baking time will depend on how big the squash is.

4

Allow squash to cool so that you can handle it comfortably and scoop out the insides.

5

Meanwhile, sauté onion in coconut oil or butter. Once onion is softened, add ginger & garlic and sauté for another 1 -2 minutes.

6

Add in squash and broth, coconut milk and sea salt.

7

Simmer for about 20 minutes. Squeeze the lime into the soup just before blending.

8

Using an immersion blender, blend the soup until smooth. DO NOT use a regular blender as the heat in the pitcher will cause the lid to blow off, sending hot soup all over you and the kitchen. (I am speaking from experience here!)

9

Voila! You have a tasty soup that will warm you on a chilly warm day!

Ingredients

 1 butternut squash
 4cups Broth (home made or store bought organic)
 1clove garlic
 1small cooking onion
 2 tbsp coconut oil or butter
 1tsp curry pwd optional
 1inch ginger finely chopped
 1can coconut milk
 1small lime freshly squeezed

Directions

1

Wash and cut butternut squash in half.

2

Place into a cookie sheet, flesh side down into 1/2 inch water.

3

Bake in oven for about 30 – 45 minutes until flesh has softened. Baking time will depend on how big the squash is.

4

Allow squash to cool so that you can handle it comfortably and scoop out the insides.

5

Meanwhile, sauté onion in coconut oil or butter. Once onion is softened, add ginger & garlic and sauté for another 1 -2 minutes.

6

Add in squash and broth, coconut milk and sea salt.

7

Simmer for about 20 minutes. Squeeze the lime into the soup just before blending.

8

Using an immersion blender, blend the soup until smooth. DO NOT use a regular blender as the heat in the pitcher will cause the lid to blow off, sending hot soup all over you and the kitchen. (I am speaking from experience here!)

9

Voila! You have a tasty soup that will warm you on a chilly warm day!

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