This butternut squash soup is by far one of my favorites and perfect for this fall season. It has an amazing flavor, texture and of course —you know me, it is nutrient packed.
I love the fact that we can heal with foods… It’s just a simple approach of eating as close to Mother Nature as possible, with a variety of fruits and veggies and favoring a plant-based diet over processed foods and meat.
Now, please tell me… What better spice, with more healing powers than Turmeric? I’ll wait 🙂
For this case, I was happy to pair my favorite soup and my favorite spice, with one of my favorites Almondmilk —Silk® Light Vanilla Almondmilk, that now has a new silky smooth taste you’ll love. I use it for pretty much everything, from a soup like this one, to my smoothies, chia puddings, you name it! PLUS, just in case you were wondering the same question everybody keeps asking me… Almondmilk has 50% more calcium than dairy milk, and absolutely no cholesterol and no saturated fat. That’s what I call the power of plant-based nutrition!
- 1 tbsp. coconut oil
- 1 small onion, cut into 1/2inch pieces
- 1 ½ cloves garlic, peeled and finely minced
- 1 ½ tbsp. fresh ginger, peeled and finely minced
- 1 tbsp. ground turmeric
- 1 cup Silk® Light Vanilla Almondmilk
- 1 cups butternut squash
- 1 cup fresh water or vegetable broth
- Garnish with freshly chopped cilantro & butternut squash pepitas
- Heat a large soup pot over medium-high heat, melting the coconut oil.
- Stir in the onions, allowing them to cook slowly until translucent and soft.
- When they have just started to soften, stir in the ginger and garlic.
- Cook until fragrant, then add the spices and turmeric.
- Mix everything together well.
- Reduce heat and add the Almondmilk.
- Let it cook for 5 minutes before adding the butternut squash and water/vegetable broth.
- Lower heat and cook for roughly 25-30 minutes.
- Add more liquid if you see it fit.
- When the squash is tender, either blend directly in the pot with an immersion blender or let it cool and add it to a blender and puree until smooth.
- You can use additional Almondmilk or veggie broth (or water) to thin out the puree if needed.
- Add additional seasoning to taste, a splash of lime juice and some butternut squash pepitas to finish decorating.
Hope you enjoy this recipe, and feed your body with the nourishing and healing properties of this soup… And don’t forget to SHARE it with everybody.
As usual, I love to stalk your creations so please TAG ME in your pictures when you make it!