Hello my friends! Wow, it has been a long time. I was busy studying to become a certified nutrition support clinician, my day job. I am so happy to get back in the kitchen. We have been getting some really stormy weather, the other weekend we had a rare “weather bomb” who knew there was such a thing! Anyways, it was the perfect weekend to make some delicious roasted butternut squash soup. Let’s face it, a green salad does not seem to appealing on a cold and dreary rainy day so that’s where a big bowl of roasted butternut squash soup comes in.
I love a good butternut squash soup, really you can’t go wrong with this soup. I like to roast my squash to enhance it’s sweetness. This soup is paired with apples, I used Gala but you could use any apple like Granny Smith or Ambrosia. To make this soup creamy I added coconut milk.
- 1 butternut squash soup, sliced vertically with seeds removed
- 1 tbsp olive oil
- 1/2 small onion, chopped
- 1 celery stalk, chopped
- 1 garlic clove
- 1 tbsp fresh, grated ginger
- 2 apples, diced
- 1 1/2 tsp cinnamon,
- 1/4 tsp nutmeg
- 1 litre vegetable broth
- 1 can coconut milk
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Line baking sheet with parchment paper and drizzle olive oil on squash. Place squash face down and roast until tender and golden brown, approximately 40 minutes.
- Meanwhile, add remainder of the olive oil to a large pot and cook onion and celery until transparent, approximately 5 minutes. Stir occasionally. Add ginger and garlic and cook for an additional minute. Add apples. spices, and broth.
- Remove the butternut squash flesh and add to soup. Add coconut milk and simmer for approximately 25 minutes.
- Place soup in a blender and blend until smooth.
- season with salt and pepper.
- garnish with coconut milk, pumpkin seeds and fresh squeezed lime if you like.
Health benefits of Squash:
There are numerous benefits to eating squash besides taste. Squash is a source of vitamins, minerals, and antioxidants. The orange flesh of squash is a great source of the antioxidant beta carotene which is converted to vitamin A. Research suggests a diet high in beta carotene is protective against certain cancers and heart disease. Squash is also a good source of fibre, folate as well as potassium.
This soup is garnished with a coconut milk, pumpkin seeds, fresh lime juice, and cilantro. You can omit them if you prefer. We hope you and your family enjoys this soup as much as we do.