4. Ginger Butternut Squash Soup
What’s winter without plenty of soup? Try out this recipe for a spicy ginger butternut soup that warms you up on a cold afternoon or evening.
INGREDIENTS
4-cups cubed butternut.
1-tablespoon melted coconut oil.
¼-cup heavy cream.
½-cup onion – diced.
1-tablespoon minced ginger.
4-cups vegetable broth.
½-teaspoon cracked black pepper.
¼-teaspoon crushed Himalayan pink salt.
For Serving
Low-sodium soy sauce.
Toasted Sesame Seeds.
Chopped cilantro.
Cooked brown rice.
METHOD
Place a crockpot over medium-high heat. Add the coconut oil and the onions- cook, until soft. Stir in ginger and cook until fragrant. Add the broth, squash, and season with salt and pepper – bring to the boil then reduce the heat. Cook for 25-minutes until the squash is fork-tender.
Remove the pot from the heat and transfer the ingredients to a food processor. Pulse until smooth. Add the heavy cream and pulse again. Pour the soup into bowls and top with a dash of soy sauce, sesame seeds, and chopped cilantro.