Serve It Up Lizzy Style!...Serving Up Health & Happiness One Plate At A Time: Garlic~ Gingered Butternut Squash Soup

Butternut Squash Soup

This is a great fall and winter soup. It is so rich and creamy, you will just love it I promise!

Ingredients: (serves 8-10) makes a whole crock pot full

2 large butternut squash ( or 4 medium to smaller ones)
1 small white or yellow onion (diced)
3-5 cloves of pressed garlic
1 TBS fresh grated ginger
1 -32oz box vegetable or chicken stock
2 tsp cumin
1 can pure coconut milk
dash of cinnamon and nutmeg (optional)

First, rub the squash with olive oil and put in a 375º oven for 45 minutes or till soft to touch. Let it cool before handling.

Once cool, slice open and scoop out seeds and discard seeds. Scoop out the flesh and set aside.

Now your ready to go. Take 2-3 TBS coconut oil, heat in pot. ( Use olive oil if that's what you like)

Cooked squash

Coconut oil heating up. It's solid at room temperature. A great oil for cooking at high temperatures.

The fresh ginger. Just scrape the skin off with a spoon.

I use this mandolin to grate the ginger. So easy.

Saute the diced onion and garlic till translucent. Add the ginger & saute. Then add the scooped out squash, and large box of stock. Add cumin, cinnamon, and nutmeg. Stir together and let simmer on low for about 30-45 minutes. ( I put mine in my crock pot for several hours on low till its all cooked together.)

Let this simmer.

Once flavors meld ADD 1 can of coconut milk. Use an immersion blender and blend till smooth. I always make a mess with my hand held immersion blender so I take mine out in batches and blend it in my blender. Add back to your pot and serve it up. you can garnish this with grated carrots, or fresh cilantro. I really like to sprinkle a dab of cayenne pepper on mine for a little spice. This is so healthy and packed full of vitamins.

Nutrition benefit: One cup of butternut squash supplies you with 3000% of your vitamin A, and 50% of your vitamin C. It also contains calcium, fiber, and potassium.