Tumeric Ginger Butternut Squash Soup

by Katie Chin, Tastemaker in Residence

Ingredients

1 large butternut squash

2 tablespoons fresh ginger peeled and chopped

1 onion diced

1 tablespoon olive oil or butter

2 cups vegetable broth or chicken broth

15 oz. canned coconut milk

salt & pepper to taste

1 teaspoon ground tumeric

roasted squash or pumpkin seeds and fresh cilantro for garnish

Instructions

  1. Pre-heat oven to 425 degrees (F).

  2. Cut the butternut squash in half lengthwise. Roast the butternut squash halves cut side down on a foil lined baking sheet for 40 minutes. Remove the seeds. Remove the cooked squash and set aside.

  3. Heat the oil in a large pot over medium high heat. Saute the ginger and diced onion until softened, about 2 minutes.

  4. Add the broth and bring to a boil. Add the cooked squash, coconut milk and tumeric and stir to combine.

  5. Using an immersion blender, puree until smooth. (alternatively, you can use a standing blender in batches). Season with more salt and pepper if desired. Garnish with roasted seeds and/or fresh cilantro, if desired.

Food & Drink, SidesKatie ChinKatie Chin, #hearthealthy, #TumericGingerButternutSquashSoup, #recipetips, #chefkatiechin, #recipeComment