This easy and healthy recipe is one of my favorite winter soups, and low oxalate, dishes! Once you’ve got the squash baked, this soup comes together quickly.
Butternut Squash soup with ginger and coconut milk
Prep: 105 min • Cook: 45 minIngredients:
1 Medium Butternut squash (3 lbs)
1/4 Cup Melted butter/ or Avocado oil
3/4 Cup Thinly sliced shallots
1 Teaspoon Real salt or kosher
3 Garlic gloves, smash
2 Tablespoons Minced ginger
4 Cups Bone broth
1/2 Cup Coconut milkMethod:
- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; Drizzle cut side of squash with 1 tablespoon oil and season with salt. Place, cut-side down, on a baking sheet. Roast until tender about 40 minutes. Let cool slightly, about 15 minutes.
- In a 6-quart pot heat 2 tablespoons butter over medium. Add shallots and garlic, season with salt, and cook until shallots are translucent, 6 to 8 minutes. Add ginger and cook until fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
- Puree soup in a blender until smooth. Return to pot; Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt.
Serve, drizzled with more coconut milk and Enjoy!