Recipe: Ginger Turmeric Butternut Squash Soup
1 large butternut squash, cooked (see notes)
2 tablespoons fresh ginger, peeled and chopped
1 onion, diced
1 tablespoon coconut oil or olive oil or butter
2 cups chicken stock or broth, or vegetable broth
15 ounces coconut milk
Kosher salt, to taste
Black pepper, to taste
1 teaspoon ground turmeric
Roasted squash or pumpkin seeds and fresh cilantro for serving (optional)
- In large pot, saute the ginger and diced onion in oil over medium heat until softened, about 3 minutes.
- Add the stock and bring to a boil.
- Add the cooked butternut squash (see notes).
- Stir in the coconut milk.
- Season with salt, pepper and turmeric.
- Use an immersion blender to blend to a smooth puree. Alternatively, you can use a standing blender in batches. Taste and adjust seasonings as needed.
- Serve topped with roasted seeds and/or fresh cilantro, if desired.
Serves six.Preparation: 5 minutes; cooking: 15 minutes (not including squash cooking time).
- To cook the butternut squash, place it whole in your slow cooker for three hours on high or six hours on low. Remove, let cool, deseed and remove the flesh from the peel. Or, halve it and roast it in your oven at 425 degrees Fahrenheit for 45 minutes to an hour, then deseed and remove the flesh from the peel.
- Can be frozen in an airtight container for up to six months.
Each of six servings contains:
21 grams carbohydrates
3 grams protein
20 grams fat
17 grams saturated fat
303 milligrams sodium (not counting any from seasonings added to taste)
735 milligrams potassium
4 grams fiber
6 grams sugar
This article is from the winter 2020 issue of Upstate Health magazine.