Butternut squash coconut soup

Recipe
Written By Jeanine Kutil

This soup is a staple dish in my kitchen. A creamy, flavorful butternut squash puree soup, with no gluten or dairy. This is a warming, nourishing and comforting dish to enjoy throughout the fall and winter. In TCM we want to focus on squashes in the fall as they are, of course, seasonally ripe, but they also support the spleen and stomach health which supports overall gut health and immunity. In TCM, winter squash is known for its ability to expel cold and resolve phlegm, some of the main issues that are treated during the fall and winter months.

This soup is spiced with cinnamon and nutmeg, which both have anti-oxidant properties, help to treat inflammation and warm the digestive system. Cinnamon has also been shown to help treat cholesterol issues. This is an easy recipe that comes together with one pot, one baking dish and one blender. You can also use an immersion blender if you have one!

Ingredients

  • 1 lb of cubed butternut squash- you can buy this precut, or cut it yourself, but it can be a pain to prep yourself.

  • 1/2 can of full fat coconut milk

  • 1 cup of organic chicken stock (choose a vegetable stock if vegan)

  • 1 shallot

  • 2 tbsp of EVOO

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • salt and pepper to taste

Instructions

  • Preheat your oven to 375 degrees Fahrenheit.

  • Dice up your shallot and add it to a large baking tray or casserole dish.

  • Rinse and add your butternut squash to the baking dish and drizzle some EVOO and salt on top.

  • Roast in the oven for 45-50 minutes or until the squash is extremely soft. You should be able to mush it with the back of a spoon.

  • Heat your chicken stock in a small pot on the stove.

  • Combine your oven roasted veggies, coconut milk, chicken stock and spices in your blender and blend until smooth and creamy. If you are using an immersion blender, simply combine all ingredients into a pot instead and dive in with your immersion blender.

  • Season to taste and use more chicken stock to thin the soup to your desired consistency.

  • Serve in a bowl and top with a drizzle of coconut cream if you’d like!


Jeanine Kutil
Previous

Fall HARVEST Salad