Okay, this Butternut Squash & Ginger Soup turned out surprisingly well. The soup is vegan, dairy-free and glutenI had a squash sitting in my fridge, but no spices that I would normally make with a squash soup (nutmeg, cinnamon, cloves). But I did have fresh ginger so I used that instead & it turned out to be soooo yummy. I’m upset I didn’t try it earlier. If you really love ginger you could definitely double up on the ginger dosage for an extra kick.
I used my Vitamix blender to blend the ingredients together, however you could also use a handheld blender if you don’t have a high-power blender. Just keep in mind you will have to use a pretty large cooking pot to be able to hold all the contents.
Ingredients
- 2 tablespoon coconut oil
- 1 small onion
- 1 small apple, peeled, cored, cut into cubes
- 1 teaspoon raw ginger, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 medium butternut squash
- 1 1/2 cups of stock (vegetable or chicken)
- 1 can of coconut milk
Directions
- Preheat oven to 400 °F
- Cut butternut squash in half, scoop out the seeds and place face down on a baking sheet lined with parchment paper, bake for 50-60 mins
- Add the 2 tablespoons of coconut oil to a saucepan and heat on medium heat
- Add the onion, garlic, apple and fresh ginger to the sauce pan and sauté for roughly 30 minutes, or until the apples are soft
- Add the stock, coconut milk, the baked butternut squash, the sautéed apple mixture, salt and pepper to a high speed blender. Blend on high until smooth