Butternut Squash & Ginger Soup

Can you believe fall is officially here on Monday?! With that comes ALL the pumpkin, apple, squash, soup, curry, chili, and ah the list goes on! This butternut squash & ginger soup will satisfy all of your cozy fall cravings and some. While making this, I learned the hard way how challenging it is to puree celery so left that out of this receipt for ease-of-blending! ENJOY friends!

Ingredients

·     1 medium butternut squash, sliced in half the long way

·     2 carrots, peeled and sliced into quarters horizontally

·     1 medium yellow onion, cut into quarters

·     5 garlic cloves, peeled 

·     3 cups bone broth 

·     ½ cup full fat canned coconut milk

·     2 tbsp olive oil 

·     3 inch knob of ginger, cut into cubes 

·     3 sprigs of thyme, removed from the stem

·     Sea salt and pepper

Directions

1. Preheat oven to 400F

2. Cut squash in half and scoop out seeds

3. Peel and slice carrots in half and then in half again. Peel onion and chop into quarters. Peel garlic

4. Add all cut veggies, garlic, thyme, olive oil, and salt/pepper to a large roasting pan

5. Roast veggies for about an hour, until soft

6. Scoop out butternut squash “flesh” from skin and toss skin

7. In a large saucepan, heat bone broth on medium-high heat and transfer all the roasted veggies to the pot. Once boiling, stir in coconut milk and remove from heat Puree soup with an immersion blender until smooth & creamy. If you don’t have an immersion blender, you can blend in a stand alone blender (once soup is slightly cooled)

8. Add water for a thinner soup, if desired

9. Garnish with pumpkin seeds, greens, or dairy free yogurt

10. Enjoy!