Vaughn's Favorite Squash Ginger Soup

Squash Soup1

Yield: 6-8 servings Time: 1 hour 30 minutes

 

Ingredients:

  • 1 tablespoon coconut oil

  • 2 acorn or 1 butternut squash, baked

  • 2 onions, roughly chopped

  • 2 carrots, peeled and chopped

  • 2 stalks celery, roughly chopped

  • 3 cloves garlic, minced

  • 2 inch ginger root, peeled and grated

  • water to cover

  • sea salt/black or white pepper to taste

  • fresh parsley, dill or chives for garnish

  • *optional: 1 can coconut milk

 

Directions:

Preheat the oven to 350 degrees and place squash on a greased cookie sheet. Bake for 1 hour or until easily pierced with a fork. Remove squash from the oven and slice in half to cool. In a large stock pot melt coconut oil and sauté onions. Add carrots, celery, garlic, and ginger and continue to sauté over medium-low heat. Once the squash is easy to handle, remove the flesh from the skin and add to the pot with the vegetables. Fill pot with water* to just slightly cover the vegetables and simmer until tender, usually 20 minutes. Puree soup using an immersion blender or blend in batches in a high powered blender. Add sea salt and pepper to taste and garnish with fresh dill, parsley or chives.

*For a creamier consistency substitute one can of coconut milk for 16 ounces of water1

Vaughn's Favorite Squash Ginger Soup

PREP TIME: / Yeild: 6-8 SERVINGS

INGREDIENTS:

  • 1 tablespoon coconut oil
  • 2 acorn or 1 butternut squash, baked
  • 2 onions, roughly chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, roughly chopped
  • 3 cloves garlic, minced
  • 2 inch ginger root, peeled and grated
  • water to cover
  • Sea salt/black or white pepper to taste
  • fresh parsley, dill or chives for garnish
  • *optional: 1 can coconut milk

Instructions

  1. Preheat the oven to 350 degrees and place squash on a greased cookie sheet. Bake for 1 hour or until easily pierced with a fork. Remove squash from the oven and slice in half to cool. In a large stock pot melt coconut oil and sauté onions. Add carrots, celery, garlic, and ginger and continue to sauté over medium-low heat. Once the squash is easy to handle, remove the flesh from the skin and add to the pot with the vegetables. Fill pot with water to just slightly cover the vegetables and simmer until tender, usually 20 minutes. Puree soup using an immersion blender or blend in batches in a high powered blender. Add sea salt and pepper to taste and garnish with fresh dill, parsley or chives.

    For a creamier consistency substitute one can of coconut milk for 16 ounces of water1