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Creamy Butternut Squash Soup

Updated: Jan 10, 2023


Bowl of pumpkin soup topped with cream, thyme and red pepper flakes.
A delicious vegan butternut squash soup recipe that will warm you up on a cold evening.
The Benefits

Butternut Squash: This low-calorie, high-fiber winter squash may aid the body in preventing cognitive decline, protect against heart disease and certain cancers.

Vitamin A, B6, C & E - Calcium - Iron - Manganese

Coconut Cream: This naturally dairy-free cream may help boost immunity, improve cholesterol levels and reduce the risk of heart attacks and strokes.

Antioxidants - Magnesium - Phosphorus - Potassium

Potato: This naturally gluten-free starchy root may help improve digestive health, boost heart health and control blood sugar.

Vitamin B6 & C - Fiber - Potassium

Turmeric: This golden root may help the body fight allergies, liver disease, digestive disorders, respiratory infections and much more!

Antioxidants - Vitamin A & B6 - Fiber - Iron - Manganese

Ginger: This ancient root has many healthy properties that may help support digestion, improve immunity, alleviate nausea and vomiting and improve brain function.

Vitamin B & C - Calcium - Copper - Manganese - Zinc


The Recipe

Ingredients:

1 med. butternut squash, halved and de-seeded

2 med. potatoes, cubed

2 large carrots, chopped

1 tbsp coconut oil

1 onion, diced

3 garlic cloves, minced

1 in. piece of ginger, minced

1 tsp paprika powder

2 tsp turmeric powder

1 tsp coriander powder

14 oz. of coconut cream or milk

2 cups vegetable broth

2 tsp red pepper flakes, optional

salt & pepper



Instructions: 1) Preheat oven to 425F. Place squash on baking sheet and evenly coat with oil of choice. Season with salt and pepper and place flesh facedown on baking sheet. Place in oven and bake for 40-50 minutes. Meanwhile, toss potatoes and carrots in same oil, season with salt and pepper and set aside. 2) After the squash has baked for about 20 minutes, add prepared potatoes and carrots to the same baking sheet and place back in the oven for remaining cooking time. (This should be about 20-30 minutes left)

3) In a large pot over medium heat, sauté onion in coconut oil until translucent. Add garlic and ginger to the pot and cook until fully fragrant. Stir occasionally to prevent burning. Add paprika, turmeric and coriander. Stir to coat sautéd ingredients evenly. Let cook for 30 more seconds. Turn down heat to medium-low and add the coconut cream. Cover and let simmer until the vegetables in the oven are ready to add to the pot.

3) Once the squash, potatoes and carrots are soft and fully cooked remove from the oven. Once cooled enough for handling, scoop softened squash from rind and toss into a blender with potatoes, carrots and half the vegetable stock. Blend until smooth.

4) Add blended ingredients to the simmering pot. Stir and add the remaining vegetable stock. Turn heat up and let it come to a nice simmer. Cook for 10-15 more minutes.

5) Ladle into a bowl, top with red pepper flakes and serve with a side of bread. Enjoy!




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