Butternut Squash Soup

To say I am excited to share this recipe with all of you today would be an understatement. This Butternut Squash Soup is on constant repeat in my house during the fall and winter months. It's creamy, thick, super comforting, slightly sweet, and not to mention incredibly simple to make. I don't think I will ever grow tired of this delicious soup!

Not only is this Butternut Squash Soup super easy and delicious, but it is also made using only whole, plant-based ingredients, and is of course dairy, gluten and refined sugar-free. It is also loaded with essential vitamins and minerals such as vitamins A, C, B & E, fiber, potassium, magnesium, iron, zinc, and contains antioxidant and anti-inflammatory properties as well!

Butternut Squash Soup

(Makes 4-6 Servings)

Ingredients:
a drizzle of extra virgin olive oil
4 cloves garlic, minced
1 inch fresh ginger, minced
1 small-medium yellow onion, chopped
1 medium-sized butternut squash, roasted
2 Tbs curry powder
1/2 tsp sea salt + a pinch of black pepper
1/4 tsp cinnamon
1/4 tsp turmeric
1 can unsweetened light coconut milk
2 cups vegetable broth
2 Tbs pure maple syrup
a pinch of red pepper flakes

Instructions:

1. Preheat oven to 450 degrees F.

2. Slice butternut squash in half, lengthwise, and scoop out the seeds. Place them in a bowl to save for roasting later!*

3. Place squash face down on a baking tray lined with parchment paper, and bake for 45-50 minutes. Once the squash has cooked, remove from the oven and peel off skin (or scoop out squash), and place aside.

4. Drizzle olive oil in a large pot over medium heat. Add minced garlic and ginger. Sauté for two minutes, stirring frequently. Then add onions and sauté for another 2-3 minutes.

5. Add butternut squash, along with curry powder, cinnamon, turmeric, sea salt, and black pepper. Stir and let cook for 2-3 minutes. Then pour in coconut milk, vegetable broth, and maple syrup, and stir to combine.

6. Bring soup to a light boil then cover and reduce heat to low and let simmer for about 15 minutes.

7. Using an immersion blender, or transferring soup to a blender, blend the soup until smooth and creamy. If using a blender return soup back to pot. Taste and adjust seasonings as needed.

8. Continue cooking for another few minutes, then add soup to a bowl and top with roasted squash seeds.* Cover leftovers and place in the fridge!

*Rinse and clean butternut squash seeds (add in some pumpkin seeds too) and toss with olive oil and sea salt. Roast in the oven at 300 degrees F for 20-25 minutes.