Ginger Butternut Squash Soup (Paleo, Vegan)
Angela Marinelli, M.S., M.Ed.
large yellow onion
depending on size
chicken or veggie
fresh ginger root
tumeric or cinnamon
cup+ unsweetened non-dairy milk to finish
pure olive or coconut oil
sea salt and pepper to taste
Optional: 1/2 cup chopped toasted nuts for topping
Ahead of Time:
Preheat oven to 425 degrees.
Peel and cut the squash. Toss with half of the oil, salt, and pepper. Arrange on a sheet pan and roast at 425 degrees for about 40 minutes, or until soft and tender.
Heat a 6 quart stock pot to medium heat.
Add the rest of the oil. Sauté onion for 5-7 minutes.
Add the apples. Sauté for 2 more minutes.
Add squash, grated ginger, and tumeric or cinnamon. Stir well and cook for about 1 minute.
Add enough stock to cover all ingredients (about 4-5 cups).
Bring to a simmer and reduce heat to medium low.
Cover and cook until all ingredients are soft, 20-30 minutes.
Blend and Finish:
Remove from heat to puree the soup with the non-dairy milk in a high powered blender like a vitamix.
Add milk as you puree to achieve desired texture. Add more milk if you want a thinner soup.
Taste and adjust seasoning with sea salt and pepper as needed.
Serve or Store:
Serve immediately topped with toasted nuts.
Store in fridge for up to one week or freeze for up to 3 months.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017