Butternut Squash – Coconut Soup
From the Kitchen of Carlotta Frank
Try this healthy and delicious Butternut Squash – Coconut Soup over the Winter months. The bone broth aids in digestion and the powerful warming spices of ginger, cayenne, coriander and garlic boost your immune system for the cold months.
Ingredients: All organic!
1 butternut squash 2 1/2 to 3 lbs., halved lengthwise and seeded
1 small onion, quartered
2 garlic cloves, peeled
2 tablespoons olive oil
4 – 5 cups chicken stock, bone broth or vegetable stock
1 can full fat coconut milk (BPA-Free can)
1 teaspoon ground ginger
1 teaspoon green curry paste
1 teaspoon coriander
1 teaspoon cayenne pepper
1 teaspoon ground nutmeg
1 teaspoon raw coconut aminos
2 tablespoons fresh lime juice
Salt to taste
Preheat oven to 350°. Line a large baking sheet with parchment paper and drizzle with olive oil. Place squash halves, cut side down, on the baking sheet. Scatter onion slices and garlic cloves around the squash halves, tossing to coat in oil. Roast the vegetables for 40 minutes. Remove the onion and garlic and place in a soup pot. Return squash to oven until easily punctured with a knife (another 20 minutes). Allow squash to cool slightly then scoop out flesh into the soup pot. Add stock, bring to a simmer and cook 10 minutes. Remove from heat. Blend until smooth with an immersion blender. (Or cooling thoroughly and putting soup in blender in small batches. Return the soup to the pot over medium-low heat.) Add all remaining ingredients, except the lime juice. Heat through, remove from heat and stir in the lime juice before serving.