With Thanksgiving coming up, I thought it was about time that I finally share my famous Butternut Squash soup with y’all!! I’ve been making this soup with my mother and sisters for over 20 years. It’s now pretty much a staple around my home all fall and winter long.
It’s creamy, hearty, and wonderfully healthy. You won’t be disappointed!
1 butternut squash, peeled, seeded, and cut into small pieces
2 carrots, peeled and chopped
1 celery stalk, cut into pieces
1 medium onion, diced
2 cloves garlic, chopped
1 apple, such as Granny Smith, peeled and chopped
1 pear, peeled and chopped
1 inch piece fresh ginger, grated
1 tablespoon of coconut oil
1 can organic full fat coconut milk (400 ml)
1 tsp pink Himalayan sea salt
1/2 tsp turmeric
1/8 tsp nutmeg
1/8 tsp cinnamon
1. Heat coconut oil in a medium saucepan over medium heat. Add onions and garlic and cook for about 8 minutes.
2. Add in ginger, turmeric, nutmeg, and cinnamon and cook for another minute or until the spices become fragrant. Add carrots, celery, apple, pear, and squash, add in can of full fat coconut milk and 2 cups of filtered water. Depending on the size of your squash and other veggies you may need to adjust the liquid. Bring to a boil, cover partially and reduce to a simmer.
3. Cook until vegetables are tender, about 30 minutes. Allow soup to cool before pureeing in a blender. If necessary adjust the seasoning.