Soups

smooth and creamy butternut squash soup

5

this very simple recipe will sure to please everyone at the table!

1 butternut squash
2 large carrots
1/3 cup chopped fresh ginger
1 large onion
3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2/3 tablespoons extra virgin olive oil
1 can coconut milk
1 cup water (or chicken or vegetable broth)
aluminium foil
parchment paper
blender
1) Preheat your oven to 400 degrees F 2) Peel the butternut squash, carrots, onions, garlic and ginger (tip: use a spoon to peel the skin off of the ginger) and roughly chop them and toss them into a baking pan that is lined with parchment paper 3) Add salt, pepper, garlic powder and olive oil to the veggies and use your hands to coat them evenly. Cover them with aluminum foil and put in the oven for 30-40mins (or until squash is soft when poked with a fork) 4) When they are ready take out of the oven and place vegetables, coconut milk and water into your blender and puree vegetables (this might have to be done in 2 parts depending on how large your blender is) 5) Pour into your favourite bowl and enjoy! I like to make extra and freeze it for a later date.
Nutritions

Calories
1324

Sodium
1443mg
60% DV

Fat
108g
166% DV

Protein
21g
42% DV

Carbs
97g
33% DV

Fiber
25g
101% DV