Butternut Squash and Ginger Soup
Here’s my go-to recipe for a nourishing Butternut Squash and Ginger Soup that will warm you from the inside out
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tbsp olive oil or coconut oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 inch piece of fresh ginger peeled and grated
- 1 tsp ground turmeric
- 300 g silken tofu or 400g tin coconut milk
- 200 ml chicken/vegetable broth or water
- Salt and pepper to taste
- Toasted pumpkin seeds optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the ginger and turmeric, cooking for 1-2 minutes until fragrant.
- Add the butternut squash cubes and stir well. Add the silken tofu, then pour in the broth or water, cover, and bring to a boil. Reduce the heat and let simmer for 20-25 minutes, or until the squash is tender.
- Blend the soup until smooth using a hand blender or in batches in a blender. If you prefer a thinner consistency, add a bit more broth or water.
- Season with salt and pepper to taste. Top with toasted pumpkin seeds for a satisfying crunch, if desired.