Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

Servings

Servings:

4

4

Ingredients

Ingredients

  • 5 5 slices ginger
  • 2 2 cloves garlic peeled
  • 1 14.787 tbsp mL extra virgin olive oil
  • 1 1/2 360 cups mL butternut squash cubed
  • 3 sweet potato peeled and cubed
  • 1 sweet onion diced
  • 1 apple peeled, cored, and chopped
  • 1/2 2.4645 tsp mL cinnamon
  • 4 960 cups mL bone broth
  • 3/4 180 cups mL coconut milk unsweetened
  • 1/2 120 cups mL water
  • 2 29.574 tbsp mL lemon juice
  • sea salt to taste
  • ground black pepper to taste

Instructions

Instructions

  1. In a large soup pan, sauté ginger and garlic in olive oil until aromatic. 
  2. Add squash, potatoes, onion, and apple to the pan, sprinkle with cinnamon and sauté for 3-5 minutes, stirring frequently. 
  3. Add broth and bring to a boil. Turn heat down and continue to simmer, partially covered until potatoes, apple, and squash are tender. 
  4. Remove the pot from the stove. Using tongs or slotted spoon, remove and discard, garlic, and ginger. 
  5. Blend the remaining mixture with an immersion blender or transfer to a separate blender. Blend until completely smooth. 
  6. Return the soup to the stove on low heat and mix in the coconut milk, water, and lemon juice. Continue to heat through on low heat, stirring well. Season to taste with salt and pepper.