Winter Squash! They come in all shapes and sizes, each with their own unique delicious flavour! Butternut squash happens to be one of my favourites with it’s sweet buttery flavour.
Here are three reasons to LOVE the winter squash:
- Excellent source of carotenoids antioxidants, which help to prevent heart disease and cancer
- The starch-related components in winter squash have antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties
- Source of B1, B3, B6, pantothenic acid, and folate vitamins, which help to combat stress
Creamy Vegan Roasted  Butternut Squash Soup
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2 large apples
1 medium butternut squash 1 large yellow onion
1 Tbsp coconut oil
3 cups vegetable stock
1 can coconut milk (I used full fat)
2 garlic cloves
1 tsp turmeric powder
1 tsp dried thyme
1 tsp sea salt
Pinch cayenne pepper
To serve: (optional)
Hemp seeds
Pumpkin seeds
Pea shoots
How to make:
Preheat oven to 400F
Cut butternut squash in half and scoop out the seeds. Place squash cut side down into a baking dish. Add about an inch of filtered water to the baking dish. Bake for 40 minutes.
Meanwhile, roughly chop onion and apples. In a large soup pot, melt coconut butter over medium heat. Add onion and sea salt and cook for about 5 minutes.
Roughly chop garlic and add to pot along with cayenne, turmeric and thyme. Stir for 30 seconds. Add vegetable stock, water and apples and bring to a boil. Reduce heat, cover and allow to simmer for 10 minutes.
When squash is finished roasting, carefully remove skin without burning yourself. Roughly chop squash and add to soup along with coconut milk.
In two batches, blend the soup in a blender. Don’t put too much in at once as the heat can expand and start to ooze out the top! If your soup ends up too thick, you can add a bit more stock or water.
Serve hot and garnish with toppings!
Makes 4-6 main servings.
Enjoy!!
Sources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63
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