Butternut Squash Soup
This anti-inflammatory and tasty soup is filling and nutritious! It makes a delicious lunch or a great first course for dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 1 large butternut squash
- 2 zucchini
- 1 large onion
- 1 Tbsp. crushed garlic
- 1-2 Tbsp. fresh ginger, chopped
- 2 Tbsp. olive oil
- 1 quart chicken broth
- 1/2 tsp. salt
- 2 tsp. curry powder (Leave out for AIP)
- 1 tsp. turmeric
- 1 14-oz can coconut milk
First, prep the butternut squash. With a very sharp knife, slice off each end. Next, cut the squash in half horizontally, separating the larger round part from the thinner neck. Then, resting one of the flat sides on the cutting board, remove the skin by carefully slicing. Then, resting one of the flat ends of the larger rounder piece on the cutting board, slice the squash in half lengthwise. Use a spoon to scoop out and discard the seeds and stringy part. Then chop up the squash.
Chop the zucchini and onion.
Peel the ginger root and then dice finely. Chop the garlic finely or use a garlic press.
Heat a large pot over medium heat. Add the olive oil. Once the oil is hot, add the onion. Cook it for about 3 minutes until it softens, then add the butternut squash, zucchini, ginger, and garlic. Continue to stir and cook until all vegetables have begun to soften, about 3-5 minutes.
Add chicken broth and raise the temperature to bring the soup to a boil. Add the salt, curry powder, and turmeric. Once the mixture comes to a boil, lower the heat and simmer until the vegetables are very soft, about 15-20 minutes.
At this point, you need to puree the vegetables. It is easiest to use an immersion blender. If you don't have an immersion blender, you will need to transfer the soup to a blender or food processor. Work in batches.
After the soup is blended, add the coconut milk. Stir, then taste and check for seasonings.
Serve with a swirl of olive oil on top, if desired.