Recipe: Ginger Butternut Squash Soup

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With Thanksgiving just around the corner, now is a great time to make a hearty soup made with popular fall vegetables. This ginger butternut squash soup is gluten-free and dairy-free, and will fit the bill for a cold, fall night.

INGREDIENTS

  • 1 Butternut squash, about 4 lbs., cut in half and seeded 

  • 2 sprigs of sage

  • 1 large onion, chopped 

  • 2-inch piece of fresh ginger, peeled and chopped 

  • ¼ tsp. nutmeg

  • 3-4 cups bone broth (depends on how thick you like your soup) 

  • ⅓ cup canned coconut milk

  • Olive oil 

  • 3 cloves garlic, minced

  • ½ tsp. mineral salt

  • ½ tsp. pepper

DIRECTIONS

Cook the squash either in an Instapot for approximately 10 minutes, in a slow cooker for 3 to 4 hours, or in the oven for 1 hour at 375 degrees. Let it cool and then scoop out the insides. In a large pot, brown the onions and garlic in olive oil. Add rest of ingredients including the cooked squash and one sprig of sage and cook for 10 minutes. Remove sprig of sage. 

Use an immersion blender to blend to a smooth consistency. Serve warm with sage sprigs for garnish.

Deborah Cyrel