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Butternut Squash Soup

September 13, 2016

BUTTERNUT SQUASH SOUP

Fall is right around the corner and butternut squash is in season. For pennies you can make this easy, rich, creamy, delicious and nutritious butternut squash soup.

1 large butternut squash

2 TBSP coconut oil

1 yellow onion, chopped

2 apples, chopped without the core (you can leave the skins on)

2 cups vegetable broth

1 tsp curry powder

2 tsp grated fresh ginger root

1/8 tsp nutmeg

1 can coconut milk

Salt & pepper to taste

Pumpkin seeds or squash seeds for garnish

Preheat oven to 375, cut the squash in half and remove the seeds**. Place cut side up in a shallow dish/pan, add 1/2 cup water, cover and bake for about 30 minutes. You should be able to easily poke the flesh.

Allow to cool uncovered while you prepare the other ingredients.  In a large saucepan heat the pan on medium heat and add the coconut oil. Then add the chopped onion and saute for about 3-5 minutes until the onion is tender. Add the chopped apple and saute another 10 minutes.

Scoop out the squash and add to the onion and apple along with the vegetable broth, curry powder, ginger root and nutmeg. Stir until well blended.

Take 1/4 to 1/2 of the soup and transfer to a food processor or high speed blender. Blend until creamy and the skin of the apples have completely broken down. Do this in batches until all the soup has been blended. Then transfer to the large saucepan, add the coconut milk, salt and pepper and cook on low for about 10 minutes.  ENJOY!!

** Roast the squash seeds as a garnish! While the squash is baking, rinse off the seeds and dry with a paper towel. Place the seeds in a plastic bag and add a couple teaspoons olive oil, then mix the oil with the seeds to coat throughly. Line a cookie sheet with parchment paper, spread the seeds out on the sheet and lightly salt (optional). After the squash is baked, turn the oven down to 275 and roast the seeds for about 10 minutes, turn and bake another 10 minutes or until lightly brown.

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