It’s a great time of year to use squash. They are abundant and satisfying, but are also nutrient-rich powerhouses. Butternut is one of my favourites! It is versatile, creamy, full-flavoured, and easy to work with. High in Vitamin C, iron, potassium, magnesium, and bursting with beta-carotene, this starch is low on the Glycemic Index and wonderful for hungry littles, growing teens, and adults needing something satiating.
This recipe is simple, quick, and just real yummy!
This soup is so flavourful, you needn’t add anything extra!
- 2 cups butternut squash, peeled and cubed
- 1 large onion, chopped
- 3 Tbsp coconut oil
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 cups veggie broth
- 1 apple, peeled and cubed
- ½ tsp cumin
- 1 tsp curry powder
- ½ tsp cinnamon
- pinch salt
- 1 can coconut milk
- Preheat oven to 400F. Toss squash with 1 Tbsp coconut oil and season with salt and pepper. Roast for 15minutes or until just tender.
- Heat remaining oil on medium-low, in a large soup pot. Add onion. Saute until soft and translucent. Add garlic and ginger and stir until fragrant.
- Add veggie broth, apple, cooked squash and remaining spices, and simmer 10minutes or until squash is soft. Add coconut milk and stir.
- Remove from heat and puree in blender. Return to stove and heat through. Enjoy!