Recipes
Butternut Squash Soup with Coconut Milk and Ginger
Try this heart-warming dairy-free soup from ATOAH instructor Vicki Mines featuring both butternut and acorn squash and the gentle tingle of fresh ginger.
Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Yield:
8
Nutrition Facts
Nutrition Facts
- Calories: 170
- Total Fat: 11g
- Saturated Fat: 5g
- Sodium: 80mg
- Carbohydrate: 20g
- Fiber: 3g
- Sugar: 4g
- Protein: 2g
Ingredients
2 tablespoons extra virgin olive oil
1 medium buttnernut squash, cut in half vertically, seeds removed
1 medium acorn squash, cut in half vertically, seeds removed
Salt
Pepper
1 medium red onion, or 2 shallots, chopped
1 tsp fresh, grated ginger
3-4 cups vegetable broth (depending on desired thickness)
1/2 teaspoon cinnamon
1 cup coconut milk
Instructions
- Preheat the oven to 400°F. Reserve half of the olive oil, and rub the rest on the flesh sides of the cut squash; sprinkle with a pinch of sea salt and black pepper. Place the squash flesh side down on a baking sheet and roast until fork tender, about 40 to 50 minutes.
- Meanwhile, in a large pan or dutch oven, heat the remainder of the olive oil and sauté the onions or shallots with the grated ginger until the onions are soft and translucent.
- When the squash is cool enough to handle, scoop out its flesh and add to the pan with the onions, along with 3 to 4 cups of vegetable broth. Bring the broth to a simmer for about 15 minutes.
- Carefully puree the squash mixture in a blender along with the cinnamon and coconut milk. (Note you may want to do this in batches if the squash is still hot, filling the blender no more than half way). Blend the squash to your desired consistency, adding more broth if needed. Serve warm.
Recipe and photo contributed by ATOAH instructor Vicki Mines of BLE Nutrition Services.
Sharon Papell says: 
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