I love having a gorgeous soup on hand in my refrigerator.
I need a quick, filling, vegetable rich and healthy lunch at home and I have my soup.
In freezing weather when I want to pack a thermos with something warming for my kids, I have soup.
It’s cold and I want to pack something healthy to reheat at the office….you guessed it I have soup!
Life throws me a sh*t sandwich kind of a day and I need a quick supper that I feel good about to satisfy the whole family and pronto….I can warm up my soup.
Honestly! What’s not to like!
Butternut squash makes the creamiest of soups and is packed with beta carotene, the precursor for vitamin A. Vitamin A supports healthy eye function, promotes tissue health, tooth re-mineralization and strong bones. It has powerful anti-cancerous properties and promotes health through improved intra-cellular communication.
The best source of beta carotenes are whole foods and this nutrient is better absorbed and converted in the presence of a healthy fat so I have added coconut milk into this creamy dish.
Powerful anti-inflammatory and anti-cancerous spices, ginger and turmeric amp up both the nutrition flavour of this delicious soup. Bone broth increases the mineral, collagen and joint protective properties of this beautiful bowl of sunshine!
I made this soup as a trial in tandem with my daughter 4000 miles apart; she in her student house in Halifax and me at home here in Calgary.
She tells me that the gorgeous flavours of this delicious soup are well worth the risk of staining your kitchen counters yellow and losing your security deposit to your landlord……so I guess my added advice here is to go carefully with the turmeric and try to avoid spillages!
1 large butternut squash
1 tbsp olive oil
1 tbsp coconut oil
1 large onion diced
2 tbsp grated fresh ginger
2 cup chicken broth or vegetable stock
1x 400ml can coconut milk
1 heaped tsp dried ground turmeric
1 tbsp maple syrup
salt and pepper to taste
1.Cut the butternut squash in half lengthways and rub all over with olive oil. 2.Roast in the oven at 425 F on a baking sheet covered with parchment paper
3.Allow to cool for 10 minutes
4.Spoon out and discard the squash seeds
5.Carefully remove the soft flesh from the skin and place in a bowl
6.Gently fry the diced onion and ginger in the coconut oil until softened and fragrant
7.Stir in the dried turmeric and heat gently for 1 minute
8.Add the squash flesh, chicken broth or vegetable stock, coconut milk
9.Simmer for 15 minutes until the soup is cooked through
10.Blend carefully using an immersion blender or cup by cup in a standard blended
11.Add the maple syrup and salt and pepper to taste and reheat through
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