Butternut Squash Soup

As temperatures start to cool, sweaters come out, and soups start to simmer on the stove. Check out this recipe for one of my favorites that makes for a light dinner or soothing addition to any meal. The ginger adds a bit of spice while the coconut milk makes it smooth and creamy. The turmeric adds an anti-inflammatory boost as well! Makes 4-5 servings.

Ingredients:

3 lbs butternut squashed - deseeded and cut in half

2-3 cloves garlic

4 cups vegetable stock or water

1/2 can full fat coconut milk

1 tsp tumeric powder

1/2 inch piece ginger - peeled and roughly chopped

2 tablespoons olive oil

salt & pepper to taste

Optional Toppings:

Toasted seeds - sunflower, pumpkin, hemp

Plain yogurt

Sprinkle of chopped parsley

Instructions:

• preheat the oven to 400F

• rinse and deseed the butternut squash

• place the squash face down on a large baking tray, with the whole garlic cloves and roast until tender (usually between 35-40 minutes). It’s done when you can easily pierce the skin with a fork.

• allow the squash to cool enough to handle. Then scoop the flesh out from the skin. It should come out easily.

• blend the soup with either a blender or a handheld immersion blender. The first is in a blender jug, or the second is an immersion blender in a large pan. Add the roasted butternut squash and all the remaining ingredients (except for the salt & pepper) to a pot and blend until smooth and creamy.

• add salt and pepper to taste. If the soup isn’t warm enough, warm it up on the stove for just a few minutes.

• transfer the soup to a bowl and garnish. I like to add toasted seeds for a bit of crunch.

• if you want to make this soup more substantial try adding a sweet potato, carrot or both. Roast them with the squash and add to the mix when you blend.