Hello Fall! Don’t get me wrong, I have been LOVING the past week or so of unseasonably warm temperatures, however there is just something wonderful about autumn that gets me excited. I think it is the combination of cozy sweaters, warm foods and pretty leaves that get the ball rolling.
Butternut squash is one of my favourite fall foods. It is a great source of fibre, B6 and folate. This recipe for soup is a hit every time! I recently made this with a group of seniors at a workshop. It got rave reviews! I love the creaminess of the coconut milk and the burst of lime.
How do you like to eat squash? Leave your comments below!
Butternut Squash Soup
- 1 butternut squash
- 4 cups broth (home made or store bought organic)
- 1 clove garlic
- 1 small cooking onion
- 2 tbsp coconut oil or butter
- 1 tsp curry pwd optional
- 1 inch ginger finely chopped
- 1 can coconut milk
- 1 small lime freshly squeezed
- 1 tsp sea salt
- Wash and cut butternut squash in half.
- Place into a cookie sheet, flesh side down into 1/2 inch water.
- Bake in oven for about 30 – 45 minutes until flesh has softened. Baking time will depend on how big the squash is.
- Allow squash to cool so that you can handle it comfortably and scoop out the insides.
- Meanwhile, sauté onion in coconut oil or butter. Once onion is softened, add ginger & garlic and sauté for another 1 -2 minutes.
- Add in squash and broth, coconut milk and sea salt.
- Simmer for about 20 minutes. Squeeze the lime into the soup just before blending.
- Using an immersion blender, blend the soup until smooth. DO NOT use a regular blender as the heat in the pitcher will cause the lid to blow off, sending hot soup all over you and the kitchen. (I am speaking from experience here!)
- Voila! You have a tasty soup that will warm you on a chilly warm day!