Butternut Squash Soup
It’s no secret that Monday meal prep is a way of life for me. Mondays after I get the kids off to school I get my pen and paper out and start planning what I am going to make for the week. I look at our schedules as well as the weather. If I see that it is dipping below 70 (soup weather for us LA folks) I definitely add soup to the menu. One of my families favorite soups is this butternut squash soup recipe. You can easily make this vegan by substituting chicken bone broth for veggie broth. This soup can also freeze for up to 3 months so double up batch and save for a rainy day.
Butternut Squash Soup
Ingredients:
- 3 cups butternut squash peeled and cubed 1/2 inch pieces
- 1 cup chopped carrots
- 1 cup chopped sweet onion or yellow onion
- 1/2 tsp fresh sage chopped or dried
- 1/2 tsp fresh thyme
- 1/8 tsp cinnamon
- Dash of nutmeg
- 1/2 tsp Fresh ginger peeled and grated ginger
- 1/2 tsp freshly grated turmeric or dried powder
- 1 pint chicken bone broth or veggie broth to make vegan
- 1 can full fat coconut milk
- 2 tsp salt divided
- 3 tbl avocado oil
- Pepper to taste
Directions:
- Coat butternut squash with 1 tbl avocado oil and 1/2 tsp salt and dash of pepper and roast at 425 for 20 minutes or until tender. Air frying at 400 for 10-12 minutes works too.
- Saute onions, carrots in 2 tbl avocado oil, 1/2 tsp salt and dash of pepper until onions are translucent, about 4-5 minutes.
- Add the ginger, turmeric, sage, thyme, cinnamon, and nutmeg. Toss until herbs have become fragrant and the carrots and onions are well coated with seasonings. About 2-3 minutes.
- Add the chicken broth and simmer until carrots are fork tender, about 8-10 minutes.
- Add the roasted butternut squash and blend with immersion blender until you get creamy-smooth consistency. Season with 1/2 tsp salt. You can also use blender, make sure to fill only have way. Hot soup will expand in the blender which can push the lid off.
- Garnish with freshly grated parmesan, olive oil, toasted pumpkin seeds and cracker pepper.