Ginger Turmeric Butternut Squash Soup

• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, large
  • 2 tbsp Ginger, fresh
  • 1 Onion
  • 1 Squash or pumpkin seeds and fresh cilantro, roasted

• Canned Goods

  • 2 cups Chicken stock
  • 1 can Coconut milk

• Baking & Spices

  • 1 Salt and pepper
  • 1 heaping tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on bowlofdelicious.com

Description

Ingredients

• 1 large butternut squash, cooked (see notes)
• 2 tablespoons chopped fresh ginger, peeled
• 1 onion, diced
• 1 tablespoon coconut oil (or olive oil or butter)
• 2 cups chicken stock (or vegetable stock)
• 1 can coconut milk
• salt and pepper, to taste
• 1 heaping teaspoon turmeric
• roasted squash or pumpkin seeds and fresh cilantro, for serving (optional)

Directions

• In a large pot, saute the ginger and onion in oil over medium heat until softened (about 3 minutes)
• Add the stock, bring to a boil.
• Add the cooked butternut squash.
• 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.