Butternut Squash Soup

Posted by in Cooking, Lunch/Dinner, Soup, Thanksgiving | 2 comments

 

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Hello & Happy Thursday!!

 

 

 

imagesI know what you’re thinking, why would one be featuring hot soup in early August lol.. 

 

 

 

I’m telling you, THIS Butternut Squash Soup can be enjoyed during any time of the year rain or shine and could perhaps even be enjoyed cold like a gazpacho!

 

 


images-1I’ll be honest, I’m not a HUGE curry person. I use it in a handful of recipes, but when it works in a recipe, it just seems to always blend seamlessly and is the perfect accent.. 

 

So much that the dish wouldn’t be what it is without it!


 

 

 

 

images-2Other ingredients that makes this recipe sheer perfection are the turmeric and coconut milk. In my experience coconut milk based soups are always a win win by adding texture and flavor while still keeping a dairy free recipe. And well turmeric, is an anti-inflammatory and is just a must!

 

 

If you’re looking for a “Sunday Prep” soup that’s effortless and you won’t get bored with.. 

 

Butternut Squash Soup is the answer!!

 

 

 

 

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Butternut Squash Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 medium butternut squash, split seeds removed
  2. 2 tablespoons olive oil
  3. 1 teaspoon sea salt
  4. 3-4 cloves garlic
  5. 1 cup chopped onion
  6. 2 teaspoons curry powder
  7. 1 tsp coriander
  8. 1 teaspoon cinnamon
  9. 1 teaspoon cumin
  10. 3 teaspoon salt
  11. 1 can coconut milk
  12. 2 cups vegetable stock
  13. 2 tsp of ginger
  14. 2 tsp turmeric
  15. 2 tbsp coconut flour
  16. Pistachios & parsley for garnish
Instructions
  1. preheat oven to 350, wash and slice squash and garlic cover with olive oil and a dash of sea salt, bake for 20 mins. until soft.
  2. In a medium size pot cook the diced yellow onion and garlic on medium heat, add the spices, once translucent add the vegetable stock and then the squash. Cook on high for 10 minutes, then add the coconut milk and reduce to a simmer. Gradually add the coconut flour to thicken the soup.
  3. Remove from heat, once cooled, blend in a food processor/blender. Top with spices and crushed nuts
Notes
  1. Top with any kind of crushed nuts
  2. Use regular flour if you don't have coconut flour
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

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2 Comments

  1. Hi Gabrielle, I love your site-just found it! I would like to make the Butternut Squash soup but the garlic is not listed in the ingredients. How much do we roast? Thank you
    • I would roast 3 garlic cloves and more if you love garlic!

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