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Gingered Butternut Squash Soup
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Description
Simple roasted butternut squash soup with coconut milk, chicken stock ginger, and cinnamon. Easy, nutritious and dairy-free!
Ingredients
- 1 whole Butternut Squash, Medium-sized
- Olive Oil, To Drizzle On Seeds
- ½ teaspoons Salt, Or To Taste
- 3 teaspoons Fresh Ginger, Grated
- ½ teaspoons Ground Cinnamon
- 2 cups Chicken Or Vegetable Broth
- 1-½ cup Coconut Milk (full-fat Recommended) Or Almond Milk
Preparation
Preheat the oven to 375ºF. Cut butternut squash in half lengthwise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.
Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth.
Pour the soup into a pot and heat to a low boil.
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