Prep and cook time: 50 minutes Serves 4
1 butternut squash
1 tablespoon coconut oil
3 cups unsweetened coconut milk or 1 container vegetable broth
1-2 cups pure water
1 teaspoon organic powdered ginger
1 teaspoon Ceylon cinnamon
½ teaspoon salt
½ teaspoon organic ground turmeric or ¼-inch turmeric root
2 garlic cloves, minced
toasted pine nuts, optional
Preheat oven to 375 degrees. Cut butternut squash in half and remove seeds. Grease a baking sheet with some of the coconut oil and use remaining coconut oil to rub on the meat of the butternut squash. Place in baking dish face down. Bake for 40 minutes or until you can easily put a fork through it. After the squash is cooked, scoop out meat from the skin and place meat in a blender or Vitamix. Add other ingredients and blend. Serve topped with toasted pine nuts.
I thought I couldn’t eat butternut squash while trying to get rid of candida? Sounds so yummy
Not a typical set of flavors in our home but it did taste good. It is definitely good for cold rainy fall evenings, that’s what it reminded me of after first trying of the soup.
FYI: Most blenders are about 5 cups. The recipe calls for 3c. coconut milk plus 1-2c. water, but upon adding squash, the liquid rises, so it may need to be done in two batches (like I did it).
Saying “1 butternut squash” is pretty weird. I have two that are significantly different sizes. Haha
Thanks Julia!
Love this soup! Tastes great, have kept some on hand all winter!