Lunch and Sides

Roasted Butternut Squash Soup

50 minutes


3 heaping cups cubed/peeled butternut squash

3 cups water or low sodium vegetable broth

1 apple or pear, cubed

3 stalks of celery, diced

1 1/2 tbsp coconut milk

1 tsp minced ginger

1 tsp minced garlic

salt and pepper to taste


Preheat the oven to 400 degrees.

Put the stock in a large pot and heat on high. Bring it to a boil. 

Add the celery and apple/pear to the pot, cover and turn it down to a low simmer.

Cube the squash and place it on a baking sheet. Toss with oil, salt and pepper then bake for 40 minutes, turning halfway.

When the squash is done, add it to the pot on the stove and blend everything with a hand mixer until smooth. Add the garlic, ginger and coconut milk last. Stir and serve.