Butternut squash soup is, to me, a big hug in a bowl. Fall is abundant with squashes of all sorts – acorn, spaghetti, kabocha, butternut, delicata – and they’re all very unique in both flavour and texture! There’s so much variety to be grateful for, especially for the gluten- or grain-free eater. Squash is a great source of carbohydrates while being easy to digest and a vegetable (well, really, a fruit), to boot! During the fall and winter months in our cold Canadian weather, squash is very comforting and warming. I love roasting various types of squashes at the beginning of the week to have on hand for any meal of the day. Butternut squash soup is perfect to make on the weekend to heat up during the week – for a little bit of prep, you can have bowls and bowls of homemade soup ready to serve & nourish!
Ginger-Coconut Butternut Squash Soup is especially healing during the colder months. Ginger has long been known as a healing food in both traditional and alternative medicine in many cultures. Gingerol, the bioactive component of ginger, is anti-imflammatory and can lower the risk of infections – very important during flu season! This soup also is full of delicious, creamy coconut milk. Don’t fear the fat! The fat in coconut milk makes this soup rich while being dairy-free, plus fat is really, really good for you. If you make this soup with homemade chicken stock cooked from organically-raised bones, you will have an even more nutrient-dense and flavourful pot of Ginger-Coconut Butternut Squash Soup! Don’t stress out about this, though – all I had available were some no-salt, organic chicken bouillon cubes and they worked just fine. #reallife
Take care of yourself this week, and make sure you have nutrient-dense, nourishing food that works for you available. Your body will thank you for choosing real food that makes you feel good – and you’ll be less stressed about preparing meals after a long day of work!
- 1 large butternut squash, quartered
- 3 tbsp coconut oil
- 3 tbsp fresh ginger, minced
- 3 tbsp garlic, minced
- 1 medium onion, chopped
- 6 cups chicken stock
- 1 400 mL can coconut milk
- 1 tsp curry powder
- 1 tsp cinnamon
- 1 tsp ground cumin
- ½ tsp allspice
- ¼ tsp cayenne
- Sea salt to taste
- Preheat oven to 400 degrees Fahrenheit.
- Roast butternut squash, with cut sides facing down on a baking sheet, until fork-tender, about 30 minutes.
- Remove seeds and scoop out flesh from its peel.
- Heat coconut oil in a soup pot. Sauté ginger, garlic, and onion until soft and fragrant.
- Add squash, stock, and spices. Boil, then cover and simmer for one hour.
- Puree with an immersion or regular blender. Cool and keep in fridge for busy nights, or serve and enjoy!