Butternut Squash Soup
Butternut squash is packed with fiber and high in potassium making it a nutritional powerhouse.
Nutrition (per serving):
Total Fat: 8.8g
2 medium butternut squash or two bags of frozen chunks (750g bags)
1/2 tsp cinnamon
2 1/2 tbsp olive oil
1 yellow onion, diced
1/2 tsp chili flakes
2 1/2 tbsp fresh grated ginger
3 tsp minced garlic
1/4 tsp nutmeg
1/4 tsp cumin
1/4 tsp paprika
6 cups chicken stock
2 tbsp maple syrup
1 cup coconut milk
Himalayan salt & pepper, to taste
Heat the oven to 400F. Line a baking sheet with foil.
Prepare the butternut squash by peeling and cubing or if using frozen, make sure the bags are thawed prior. Toss in 1/2 tbsp olive oil and spread out onto foil.
Sprinkle the cinnamon on the squash and bake 35 minutes.
Remove from oven and let the squash cool while heating 2 tbsp of olive oil in a large pot stove top on medium heat.
Add the onions and cook for 5 minutes. Add in the chili flakes and cook another 2 minutes then add the ginger, garlic and a sprinkle of S&P. Cook another 2 minutes.
Add in the nutmeg, cumin, paprika, butternut squash and chicken stock.
Cook on low heat for another 15 - 20 minutes and then transfer to a blender. You may have to do two batches depending on the size of your blender.
Add in the coconut milk and blend one more time until smooth.