Recipes
Butternut Squash Soup
This creamy butternut squash soup is rich, warming, and packed with nourishing ingredients. Roasted squash, coconut milk, and fragrant spices blend together for a velvety texture with a hint of sweetness and depth. A cozy bowl perfect for chilly days or when you need a little comfort.
Chef’s Tip
Ingredients
- 1 tablespoon coconut oil + 3 tablespoons
- 1 butternut squash (approx. 3 cups cooked)
- 1 red onion, diced
- 2½ teaspoons pressed garlic (approx. 5 cloves)
- 3 tablespoons grated ginger
- 1 tablespoon medium curry powder
- 1 cup crushed roasted cashews (unsalted)
- 2 cups water
- 1 can coconut milk
- 4 tablespoons chopped cilantro
- 1 tablespoon lime juice (approx. 1 lime)
- Large pinch of sea salt
- Large pinch of pepper
Directions
- Preheat oven to 375°F.
- Cut the top off the squash, slice it in half, and scoop out the seeds. Rub the flesh with 1 tablespoon of coconut oil.
- Bake for 35-45 minutes, checking at 25 minutes to judge remaining time. Let cool before scooping out the flesh.
- Heat a pot over medium heat and dry-toast the curry powder for about a minute until fragrant. Add 3 tablespoons of coconut oil.
- Once hot, add the ginger for a minute, then garlic for 45 seconds, followed by onions. Sauté for 2 minutes, then season with salt and pepper.
- Once onions are browned, stir in the cashews and squash. Mix well.
- Add water and bring to a boil, then reduce to a simmer. Stir in lime juice and coconut milk.
- Blend to a smooth consistency with a handheld blender.
- Garnish with cilantro and serve.
Chef’s Tip
For extra depth of flavor, toast the cashews before adding them to the soup. If you like a hint of spice, add a pinch of cayenne or red pepper flakes while cooking.
