Butternut Squash Soup
It's that time of year where the leaves are starting to turn color, the air is getting a little crisp and our bodies are craving soup! This easy to make soup is low in calories and packs a punch of essential vitamins, minerals, fiber and antioxidants. Did we mention it's gluten and dairy free too!
Ingredients
- 2 tbsp good quality olive oil (I love Kasandrinos)
- 1 medium onion diced
- 3 cloves garlic chopped
- 2 inch piece of fresh ginger peeled and chopped
- 1 lb butternut squash peeled and diced (Your local grocery store should have prepared diced squash to make this recipe that much easier!)
- 1 tsp kosher salt
- 1 tsp red pepper flakes
- 1/8 tsp organic cinnamon
- 3 cups vegetable broth
- 1 cup organic simple coconut milk from a 13.5 oz can. Save the remaining milk for garnish.
Instructions
- In a large heavy bottom pot, heat the olive oil over medium-high heat. Add the onion, garlic and ginger. Sauté for about 5 minutes until the onions are soft and almost translucent. Add the salt, red pepper flakes and cinnamon and stir around to coat.
- Add in your butternut squash, vegetable broth and coconut milk. Bring the liquid to a boil then turn the heat down to simmer. Let the soup simmer for about 20 minutes, until the squash is just fork tender. Remove the pot from the heat and let cool slightly.
- Once slightly cooled, pour soup into a blender, working in batches if necessary. Blend until smooth and pour the soup back into the pot. Season to taste, add more salt if necessary or garnish with a pinch of TDW mineral salt.Note* an immersion blender would also work great to blend the soup.
Optional Toppings
- toasted pumpkin seeds
- chives