Sometimes a bright, immune boosting bowl of soup made with ginger, turmeric, garlic, and honey are the best way to fight off an onset of pre-spring/late winter sniffles. Roasted with butternut squash and coconut to give it a creamy, hearty texture without the dairy to weigh you down. At my table the kids love it (even the picky ones) and the adults crave it, which means I double the recipe and freeze it for later.
- 2 cups butter but squash, peeled and chopped into large chunks
- 2 cloves of fresh garlic, roughly diced
- 1/2 Tbsp. turmeric
- 1 Tbsp. fresh ginger, diced
- 2 large shallots, roughly chopped
- 1 Tbsp. coconut oil
- 1 can of coconut milk
- salt and pepper to taste
- Preheat oven to 400°F.
- In a medium sized bowl, mix together the butternut squash pieces, turmeric, garlic, and 1/2 Tbsp. olive oil or coconut oil.
- Place on a coated sheet pan and roast for 15 minutes or until slightly browned around the edges. Take out and put aside.
- Meanwhile, in a small sauté pan, heat 1 Tbsp. coconut oil. Add in the shallots and stir, over low heat, allowing them to caramelize, for 10 minutes.
- Add in the ginger and honey. Stir and allow to continue to caramelize and cook for another 5 minutes. Take off heat.
- In a blender, add together the squash mixture and the shallots. Add in the coconut milk and 1 Tbsp. water.
- Blend until smooth. You may need to stop occasionally and scrape down sides and make sure it continues to blend. You also may need to add in another Tbsp. of water to continue to thin out.
- Taste and season with salt and pepper.
- Serve warm or store in a covered container for 1 week.