Butternut squash is a great source of dietary fiber and potassium. Turmeric, known as a medicinal spice, has powerful anti-inflammatory qualities. Coconut adds the healthy fat and provides a good source of energy. Fresh ginger aids in digestion and can alleviate gastrointestinal distress. Sweet, hearty and nutritious, this soup is a bowl of complete nourishment! There are many ways to make butternut squash soup, but the combination of vegetables, herbs and spices makes this soup special.
Ingredients
- 1 large butternut squash cut in half, peeled, seeded and cut into 1-inch cubes
- 3 tablespoons extra-vigin olive oil divided
- 1 tablespoon pure maple syrup
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter or 2 tablespoons of olive oil
- 1 medium onion finely chopped
- 1 leek white part only, thinly sliced
- 2 tablespoons fresh ginger minced
- 1/4 teaspoon ground turmeric
- 1/2 cup dry white wine
- 6 cups cold water
- 1 cup unsweetened coconut milk Native Forest is the brand I like
- unsweetened coconut flakes for garnish
- fresh thyme leaves for garnish
Servings: servings
Instructions
- Pre-heat the oven to 400 degrees. Toss the squash cubes with 1 tablespoon of olive oil, the maple syrup, salt and pepper. If the squash is difficult to cut open, use the microwave to soften it. Place the squash cubes on a roasting tray in one layer. Roast the squash for 30 minutes or until tender.
- In a Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of oil and the 2 tablespoons of butter. Add the onion, leek, ginger, turmeric and cook over medium heat until fragrant and lightly browned. Add the wine and cook until it evaporates. Add the roasted squash chunks, water and coconut milk, Simmer over medium heat for about 15 minutes. Working in batches, puree the soup in a blender until smooth. You can use an immersion blender too. Season with salt and pepper. Garnish with the coconut flakes and thyme leaves.