Roasted Butternut Squash Soup with Fresh Ginger and Turmeric
Roasted Butternut Squash Soup with Fresh Ginger and Turmeric
4-5 cups butternut squash, diced
2 small ripe pears, peeled and diced
2 tablespoons avocado oil, divided
Pinch of sea salt and fresh cracked pepper
1-2 shallots, sliced
4 cups low sodium vegetable broth
1/2 cup unsweetened coconut milk
2 teaspoons freshly grated ginger
1 teaspoon freshly grated turmeric
1/4 cup pumpkin seeds, toasted
Fresh thyme
Preheat oven to 375◦. In large bowl, toss diced butternut squash and diced pears and with 1 tablespoon avocado oil and season with sea salt and fresh cracked pepper. Place on parchment-lined sheet pan and roast for 30-40 minutes until soft.
Alternatively, halve the butternut squash and remove seeds. Place squash and sliced pears on sheet pan and drizzle with oil and bake at 425 degrees for 45 minutes to an hour until soft. Remove the roasted squash from the peel and place roasted squash and pears in blender.
In sauté pan, heat 1 tablespoon avocado oil, add sliced shallots and cook for 2 minutes until softened. Add sauteed shallots to blender with butternut squash and pears then add vegetable broth, coconut milk, grated ginger, grated turmeric and blend until smooth. Season to taste with sea salt and fresh cracked pepper. Reheat to serve and garnish with toasted pumpkin seeds and fresh thyme.
