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Prep time
1 hour
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Cook time
30 minutes
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Serves
6
Author Notes
In the Winter, this blend of warming spices will heal whatever ails you. This soup is deliciously creamy and easy to digest. Super easy to make, the ginger, turmeric and curry flavors are a winning combo. —Susan Rubin
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Ingredients
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2 tablespoons
coconut oil or oil of your choice
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1
medium onion, diced
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3
garlic cloves, minced
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1
thumb sized chunk of fresh ginger, chopped
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1 tablespoon
curry powder
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1 tablespoon
turmeric powder
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4 cups
bone broth or veggie broth
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1
butternut squash, cut in half
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1
14 oz. can, unsweetened coconut milk
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2 tablespoons
fresh squeezed lemon juice
Directions
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Place the squash halves cut side down in a roasting pan in a 400 degree oven. Roast 20-40 minutes until the squash is soft and fork tender. Remove from oven, scrape out seeds and discard.
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Warm oil in a large stockpot over medium heat. Stir in onions and sauté until soft. Add garlic, and ginger sauté 5 minutes. Sprinkle on curry powder and turmeric cook 1 minute, stir and cook until fragrant.
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Pour in broth and bring to a boil. Mix in squash and lower heat to a simmer. Cook 10 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes.
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Puree soup in batches in a blender or use an immersion blender. Blend until smooth and creamy. Stir in lemon juice, serve.
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