While grocery store shopping, I noticed the squashes were out. I’ve cooked with spaghetti squash before but, never a butternut squash. Since I love to experiment with different foods, I decided to give it a shot.
For some reason, the only thing I could think of when it came to butternut squash was soup. I’m upset that I found out you can do sooo much with butternut squash which I will have to try out later. However, I wasn’t upset with how the soup turned out. It was really good. Very creamy without using any cream. It reminds me that fall is here with the roasted flavors (even though we actually haven’t had fall weather yet. *sigh*)
This soup packs many health benefits even for someone who’s not living with a chronic illness.
Butternut squash: Fiber to help with regularity, potassium to help with bone health vitamin B6 to help the nervous and immune systems, and reduces inflammation.
Carrots: Fiber, and beta-carotene that acts as an anti-oxidant to help protect cells from the damaging effects of free radicals.
Ginger: Reduces inflammations which helps with muscle pain and soreness, helps with digestive problems
Turmeric: The active ingredient in turmeric is curcumin. Curcumin is known to an anti-inflammatory and help with boost your immune system.
This recipe is courtesy of Calmful Living (with a couple of my added ingredients/notes italicized).
Prep time: 10 mins
Cook time: 40 mins
- 2 tablespoons coconut oil, divided
- 1 medium butternut squash, peeled and seeded
- 13 baby carrots
- 1 stalk celery
- 1 medium yellow onion, chopped
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon ground turmeric
- 2 cups vegetable broth*
- ½ teaspoon sea salt
- Fresh thyme for garnish, optional – I didn’t have fresh thyme, so I used dried
- Preheat oven to 400 degrees F. Cut squash into 1-inch cubes. (I’ve never cooked with butternut squash, so didn’t know how to prepare it. I figured out the best way is to use a vegetable peeler.) Cut celery into 1-inch sections. Toss vegetables with 1 tablespoon of coconut oil.
- Lay flat on a sheet pan and roast for 25–30 minutes, tossing at least once midway, until tender and lightly browned.
- Add remaining tablespoon of coconut oil to a pot over medium heat. Add the onion, ginger and garlic and sauté for 5 minutes, until fragrant. Add the roasted squash, carrots, celery, turmeric, vegetable broth and salt and bring to a boil.
- Use an immersion blender to blend the soup until smooth, or carefully transfer the ingredients to a blender, holding the lid down while blending to ensure the top does not fly off.
- Serve hot, with a sprig of fresh thyme (if using)
*I noticed while prepping everything that I did not have any vegetable broth. I didn’t have any type of broth for that matter. I Google vegetable broth substitute and came across a powdered vegetable broth seasoning. Thankfully I had all the seasonings on hand. A little goes a long way and I have a lot on hand for all my broth needs. Grab the recipe from Whole New Mom.