By Calmful Living Kitchen
When it comes to food, fall means lots of color and flavor. This soup combines roasted butternut squash with fresh ginger and turmeric for a delicious anti-inflammatory boost. The natural sweetness of the squash is the perfect balance to the spiciness of the ginger, and this soup is a great way to stay healthy this season. Double the batch to use this as an entrée or to make sure you have enough for leftovers.
Prep time: 10 mins
Cook time: 40 mins
2 tablespoons coconut oil, divided
1 medium butternut squash, peeled and seeded
1 medium yellow onion, chopped
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 tablespoon ground turmeric
2 cups vegetable broth
½ teaspoon sea salt
Fresh thyme for garnish, optional
- Preheat oven to 400 degrees F. Cut squash into 1-inch cubes and toss with 1 tablespoon of coconut oil. Lay flat on a sheet pan and roast for 25–30 minutes, tossing at least once, until squash is tender and lightly browned.
- Add remaining tablespoon of coconut oil to a pot over medium heat. Add the onion, ginger and garlic and sauté for 5 minutes, until fragrant. Add the roasted squash, turmeric, vegetable broth and salt and bring to a boil.
- Use an immersion blender to blend the soup until smooth, or carefully transfer the ingredients to a blender, holding the lid down while blending to ensure the top does not fly off.
- Serve hot, with a sprig of fresh thyme (if using).