Fall is officially here. The cooler weather means it’s finally time to turn on our ovens and start cooking again. It also means SOUPS! Not just any soup though, Ginger Squash Soup. This recipe is one of my favorites because it is so easy and delicious. I am honestly the laziest cook, so the easier the better. Plus this recipe makes a big batch, which means you can freeze some for later. Roasting the squash gives this soup a delicious flavor, the apples add a touch of sweetness, the ginger gets things spicy and the coconut milk mellows it all out with some creamy goodness. Happy cooking! I hope you love this soup as much as I do.
4 Acorn or butternut Squash (or any other variety)
2-4 T Fresh grated ginger ( The more you use, the spicier your soup!)
1 Large onion, diced
1-2 Cloves garlic, peeled and finely chopped
2 C Chicken bone broth or vegetable broth
2 C Coconut milk (I prefer this brand because it is just coconut)
2 T Coconut oil or avocado oil
Fresh squeezed lemon juice to taste
Sea salt and pepper to taste
Cut squash and apples in half and remove seeds. Place face down on a baking sheet and bake at 350 degrees until soft, approximately 30 minutes. Remove from oven and let cool. Trust me these babies get HOT! Remove skins after cool and dice into small pieces. Set this aside. (This can be done a day before if you are short on time. Just refrigerate until ready to cook.)
Saute onion in a few tablespoons of avocado oil or coconut oil until almost soft. Add garlic, saute for a few moments and then add the squash, apples, ginger, broth and coconut milk. Let this all simmer on the stove for about 30 minutes to let all the flavors meld together. After 30 minutes, remove from heat and carefully use an emersion blender or regular blender to puree into a creamy consistency. Add water or more broth if it gets too thick. Add your salt, pepper and lemon juice.
Garnish with a sprig of parsley or cilantro and another squeeze of lemon juice. Then eat and enjoy!