Easy Ginger Butternut Squash Soup Recipe

I’m usually looking up recipes online when I’m starving and about ready to cook, so I’ll spare you a lengthy introduction. All you need to know is: it’s a gingery butternut squash soup, it’s gluten free, dairy free, nut free, paleo and low GI. If you’re a vegetarian or vegan the bone broth can easily be substituted with vegetable broth or more water.

Basically, unless you hate winter squashes, ginger, soups or autumnal things, this recipe is a pretty safe bet.

Easy Ginger Butternut Squash Soup

Ingredients

1 medium-sized Butternut Squash
1 onion
3 cloves of garlic, minced
A piece of ginger (roughly 2 inches)
1 teaspoon coconut oil
1 teaspoon sage
1 teaspoon turmeric
Handful of fresh thyme
1 quart bone broth (substitute with vegetable broth for vegetarians/vegans)
1 quart water
Salt and pepper to taste

Directions

1. Cut the Butternut Squash in half and roast it at 375 F until tender (about 45 minutes). If you don’t want to deal with the hassle of cutting and seeding, buy pre-cut pieces at the supermarket and roast those

2. Allow to cool, remove any skin or seeds, and then cube up the Butternut Squash

2. Sauté onion, garlic and ginger in coconut oil

3. Add Butternut Squash and sauté for a couple of minutes

4. Add one quart of broth and one quart of water

5. Add in all herbs and spices (sage, fresh thyme, turmeric, salt and pepper)

6. Bring to a boil and then lower the flame to simmer about 20 minutes

7. Remove thyme stalks

8. Blend thoroughly with a hand blender and enjoy

What I like about this recipe: Besides being delicious, this Butternut Squash soup contains ginger and turmeric. Both have potent anti inflammatory properties. Ginger can relieve gastrointestinal stress (indigestion, nausea, etc) and turmeric is helpful with joint pain (as with arthritis).

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