Roasted Butternut Squash Soup - Whole 30
Roasted Butternut Squash Soup
It has been a warm start of fall for us East Coasters and we are not complaining. We had a few friends over last weekend and wanted to prepare some “fall themed” dishes. This Roasted Butternut Squash soup was definitely a crowd please and was so yummy and warm. Hope you all enjoy!
NEED:
1 large butternut squash cut in half, seeds removed
1-2 Tbsp. olive oil
Pinch of salt
2 Tbsp. olive oil
3⁄4 cup sweet onion finely chopped
3 cloves garlic crushed
1 1⁄4 tsp. ginger crushed
3⁄4 tsp. salt
1⁄4 tsp. cinnamon
Pinch cayenne pepper
15 oz. coconut milk* canned, full-fat or lite
1-2 cups vegetable broth (we made our own. Recipe coming soon)
Pumpkin seeds (optional)
TO DO:
1. In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
2. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
3. Lastly, add salt, cayenne, cinnamon, coconut milk, and broth (we made homemade broth). Stir to combine ingredients. Cover skillet with a lid,
reduce heat to low, and let ingredients simmer for 5 minutes.
4. Once squash is done cooking, remove as much flesh as you can and discard the skin.
5. Add all of the squash and coconut milk mixture to a high-speed blender, such as a Vitamix. Or, add half of the squash
and half of the coconut milk mixture to the bowl of a large food processor and process in batches. Puree for 2-3
minutes, or until contents are completely smooth.
6. Pour soup back into the pot or saucepan and reheat over Medium-Low heat.
7. Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a drizzle of coconut milk and toasted pumpkin seeds.
Whole 30 Homemade Vegetable Broth
NEED:
2 large carrots chopped into 1 or 2 inch pieces
2 stalks of celery chopped into 1 or 2 inch pieces
1 small onion chopped into 2 inch pieces
1 head of garlic cut top off
1 head of fennel chopped into 1 inch pieces
1 handful of mushrooms roughly chopped
1 bay leaf
2 sprigs of thyme
1/2 tsp sea salt (optional)
10 cups water
1 Tbsp avocado oil
Save about 1 1/2 cups of the vegetable scraps
TO DO:
Heat the olive oil in a large stockpot over medium heat. Add the carrots, celery, onion, and fennel. Saute for 3 to 5 minutes or until the vegetables have softened.
Add the garlic and continue sautéing for 1 more minute.
Pour the water into the pot. Add the bay leaf and vegetable scraps. Bring the mixture to a boil before dropping the heat to low and partially covering the top with a lid.
Allow the broth to simmer for 45 minutes, then add the sprigs of thyme. Continue simmering the broth (partially covered) for another 15 minutes.
Remove from the heat and strain into a large bowl or the storage containers of your choosing.
Store in the refrigerator for 3 to 5 days or freeze for up to 3 months.
