Tumeric Ginger Butternut Squash Soup
by Katie Chin, Tastemaker in Residence
Ingredients
1 large butternut squash
2 tablespoons fresh ginger peeled and chopped
1 onion diced
1 tablespoon olive oil or butter
2 cups vegetable broth or chicken broth
15 oz. canned coconut milk
salt & pepper to taste
1 teaspoon ground tumeric
roasted squash or pumpkin seeds and fresh cilantro for garnish
Instructions
Pre-heat oven to 425 degrees (F).
Cut the butternut squash in half lengthwise. Roast the butternut squash halves cut side down on a foil lined baking sheet for 40 minutes. Remove the seeds. Remove the cooked squash and set aside.
Heat the oil in a large pot over medium high heat. Saute the ginger and diced onion until softened, about 2 minutes.
Add the broth and bring to a boil. Add the cooked squash, coconut milk and tumeric and stir to combine.
Using an immersion blender, puree until smooth. (alternatively, you can use a standing blender in batches). Season with more salt and pepper if desired. Garnish with roasted seeds and/or fresh cilantro, if desired.