Butternut Squash Soup

We may have made a mistake or two (or 20) in our first year of gardening, but we were still able to harvest a decent crop which included six or so butternut squashes. Is it just me or does "squashes" sound really weird? That is the plural, right? Anyway, so I decided to put them to good use and make butternut squash soup with a little bit of a different twist. Rather than using the more traditional pumpkin spice seasonings, I wanted to use turmeric, which has anti-inflammatory benefits. I paired it with curry powder (which also has turmeric in it) and a few other flavors and came up with this recipe. I really hope you give it a try this fall and let me know what you think by leaving a comment!

Butternut Squash Soup

(For Printable PDF click HERE)

Gluten Free | Dairy Free | Vegan | Vegetarian

Serves: 3-4 | Total Cook Time: 30-45 minutes

Ingredients:

2 small (or l large) butternut squash

2 large onions

1 T Paprika

1 T Coriander

3 Cloves Garlic

1 inch ginger

1 1/2 T olive oil

1 bunch asparagus

1/2 T cumin

1/2 T curry powder

1 t turmeric

1/4 tsp salt

1 can (1 1/2 Cups) light coconut milk

1 cup water

Top, tail, and gut butternut squash, and then cut into 1/2 inch thick slices
Peel garlic and onions, and cut onions in half
Lay squash, garlic, onions, and ginger (you can leave the skin on) in baking tray, and drizzle 1 T olive oil over it. Then sprinkle with paprika, cumin and coriander
Roast at 425° for about 15 minutes or until squash is soft when poked with a knife
While the other vegetables are roasting, wash asparagus, and break/cut off the woody end
Once vegetables are finished roasting, dump all except ginger into blender, and add water, curry powder, turmeric, salt, and coconut milk. Then use a micro grater to grate the ginger into the blender, and blend everything together until smooth. Then pour into a pot over a low temperature.
Place asparagus on a new baking tray and drizzle 1/2 T olive over them. Then bake at 425° for about 5 minutes.
Once asparagus is soft, cut into bite-sized pieces and add to the soup. Eat immediately or cook for as long as you want (or can stand to wait) to let the flavors really sink in.