As the holiday season approaches, there’s nothing quite as comforting as a warm bowl of goodness to nourish the body and soul. Whether you’re cozying up by the fire or hosting a holiday gathering, this delectably smooth soup will bring warmth and cheer to any occasion.
The bonus is that it is packed with nutrition and will fill your kitchen with mouth-watering aromas making every spoonful a reminder of the simple joys of Christmas.
Serves 3-4
INGREDIENTS
• 1 medium-to-large organic butternut squash
• 3-4 carrots
• 4 cups of low sodium veggie broth (I base it on consistency and often add water if not using coconut milk)
• 1 can coconut milk, without added gums and BPA if possible
• 1 medium yellow onion or 1 shallot
• Olive oil or avocado oil to sauté onions
• 2-3 cloves of garlic
• Small chunk of ginger root
• Pinch of smoked paprika, turmeric, and true cinnamon
• Small splash of real maple syrup
• Pepper and optional dash of sea salt
DIRECTIONS
1. Preheat oven to 425° F. Cut the butternut squash lengthwise while using a hatchet-style knife — nothing delicate. I always opt to cut off the end with the stem first. Drizzle a tiny bit of oil once open and seeds scooped out. Place face down on parchment-lined cookie sheet and roast for 45 minutes, checking halfway. Add carrots in too!
2. In a pot, add your oil of choice and your freshly chopped onion or shallot. Stir often for 5-10 minutes. Before onions are translucent, add your chopped garlic and ginger.
3. When the squash is done, you’ll want to leave it for at least 15 minutes prior to handling and using a spoon to scoop out the flesh.
4. Add squash to the blender with vegetable broth, coconut milk or a little water, spices, onions, garlic, ginger and blend. I do mine in two batches as the blender gets full easily and there may be some steam.
5. Return everything to the pot to keep warm. Enjoy!
NOTE:
Optional protein add-ins: I’ve added cooked lentils as well as roasted soy curls with spices. You could also try a red lentil as they cook quickly, just add water. Or serve with a high-protein salad or avocado toast with smoked tofu slices.
Nutrition facts per serving
Calories 315; protein 4.1 g; fat 9 g; carbs 26.3 g.
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