As the seasons change, our bodies crave nourishing foods that provide comfort and warmth. This roasted butternut squash soup is a delicious and healthy way to transition into the cooler months, packed with vitamins, minerals, and antioxidants that support overall health.
Wholesome Ingredients
This recipe uses only the best, organic ingredients to create a truly wholesome and non-toxic meal. The star of the show is roasted butternut squash, which is rich in vitamins A and C, potassium, and fiber. We’re also adding in some aromatic onions, garlic, and ginger for added depth of flavor and immune-boosting benefits.
Easy to Digest
This soup is gentle on the digestive system, making it perfect for those with sensitive stomachs. We’re using coconut milk instead of heavy cream, which adds a rich and creamy texture without the dairy. Plus, the omega-3 fatty acids in the coconut milk support heart health and reduce inflammation.
Boosting Immunity
Butternut squash is also a great source of vitamin E, which plays a crucial role in boosting the immune system. We’re also adding in some anti-inflammatory spices like cumin and coriander to reduce inflammation and promote overall health.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can coconut milk
- 4 cups vegetable broth
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp of coconut oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and caramelized.
- In a large pot, heat the remaining 1 tbsp of coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, cooking for an additional 1-2 minutes.
- Stir in the cumin, coriander, and turmeric, cooking for 1 minute.
- Add the roasted butternut squash, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Taste and adjust seasoning as needed. Ladle into bowls and garnish with chopped fresh cilantro.
References:
- Healthline. (2020). 9 Benefits of Vitamin E.
- Medical News Today. (2020). What are the benefits of omega-3 fatty acids?
- Healthline. (2020). 10 Impressive Benefits of Turmeric.