Harvest time or any time, this squash soup will leave you satisfied. With ingredients like ginger and turmeric, this soup is anti-inflammatory and adaptable to a vegan diet.
2-4
servings30
minutes1 1/2
hours190
kcalHarvest time or any time, this squash soup will leave you satisfied. With ingredients like ginger and turmeric, this soup is anti-inflammatory and adaptable to a vegan diet.
1 small to medium butternut squash
1 small to medium red Kuri squash
1 small to medium pumpkin
1 can Coconut milk (canned, not drinking coconut milk)
2 apples, peeled, cored and cut into large cubes
1 medium sweet onion- chopped
3 cloves, peeled, smashed, finely chopped Garlic
1 tsp. microblade-grated fresh ginger root or minced
1 tbsp. microblade-grated fresh turmeric root or minced
2-4 cups Vegetable or Bone Broth (use more if you like it thinner)
Good salt to taste
Hemp seeds, Sage, & good oil!
Roasted squash taste way better!
If you’re not going Vegan on this, 1 tab of butter & 2oz. cream cheese blended in is amazing!
Vegan: use Miyoko plant-based butter for a DELICIOUS soup by blending in.
You can double up on your squash and then reserve the flesh for mash squash, shepherd’s pie, breakfast hash or use in your chaffle and pumpkin puree recipe!
Using a sharp larger knife, cut top and bottom from all squash.
Cut the squash in half lengthwise.
Scoop out the seeds and stringy bits from each half and discard seeds (or save for roasting).
Brush all squash and apples with olive oil and butter, season with salt and a smidge of white pepper. If desired, a little coconut sugar or maple syrup is lovely.
Transfer apples and squash to a lined baking sheet and roast in the oven for approximately 25 - 35 minutes, or until fork-tender. Apples will need to be removed 15 minutes into baking or until fork tender.
While the squash is roasting, heat 4 tbsp. oil in a heavy large pot over medium-low heat.
Add onions and apples and sauté on medium-low heat until tender but not brown, about 10-15 minutes.
Add turmeric stirring for 1 minute, allowing to slightly brown, then add garlic and ginger, stir for 30 seconds then add 4 cups stock; bring to boil then reduce heat to simmer.
Once Squash is done roasting, allow to cook for 10-15 minutes or cool enough to handle.
Scoop out squash flesh and add to the pot.
Stir ingredients together, then work in batches of puree mixture in the blender.
Once you’ve blended all ingredients into a puree, pour the soup back into your soup pot, to warm it back up to enjoy!
Add toasted hemp seeds, fried sage leaves and oil drizzle for garnish.
Use additional stock if too thick.
You can use a handheld immersion blender directly in the pot, but the texture is a bit gritty and not silky smooth as the blender!
Do be careful transferring mixture to the blender, it can be a bit tricky. For a velvety finish, add a tab of butter to each blender batch!
