Vaughn's Favorite Squash Ginger Soup
Vaughn's Favorite Squash Ginger Soup
Yield: 6-8 servings
PREP TIME: 10 MinCOOK TIME: 1 H & 20 MTOTAL TIME: 1 H & 30 M
INGREDIENTS
- 1 tablespoon coconut oil
- 2 acorn or 1 butternut squash, baked
- 2 onions, roughly chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic, minced
- 2 inch ginger root, peeled and grated
- Water to cover
- Sea salt/black or white pepper (to taste)
- Fresh parsley, dill, or chives for garnish
- 1 can coconut milk (optional)
INSTRUCTIONS
- Preheat the oven to 350 degrees and place squash on a greased cookie sheet.
- Bake for 1 hour or until easily pierced with a fork. Remove squash from the oven and slice in half to cool.
- In a large stock pot melt coconut oil and sauté onions.
- Add carrots, celery, garlic, and ginger and continue to sauté over medium-low heat.
- Once the squash is easy to handle, remove the flesh from the skin and add to the pot with the vegetables.
- Fill pot with water to just slightly cover the vegetables and simmer until tender, usually 20 minutes.
- Puree soup using an immersion blender or blend in batches in a high powered blender.
- Add sea salt and pepper to taste and garnish with fresh dill, parsley, or chives.
NOTES:
For a creamier consistency substitute one can of coconut milk for 16 ounces of water.