Roasted Butternut Squash Soup
/This comfy and easy soup is rich in PREbiotics which are mostly carbohydrates that act as food for beneficial bacteria called probiotics and which aid in digestion of foods that may not digest as quickly on their own. Garlic, onion, butternut squash and apples are all helpful in reducing inflammation in the gut which can slow down aging, help release weight, lower inflammation and support the immune system.
Serves: 8
Ingredients
2 tablespoons avocado oil (or coconut oil)
1 large or 2 small butternut squashes
3 cloves garlic, peeled and chopped
1 large onion, peeled and roughly chopped
2 carrots, roughly chopped
2 green apples, peeled, roughly chopped
1 teaspoon. cumin
1 teaspoon turmeric
4 cups vegetable or bone broth
1/2 cup (4 oz.) full-fat coconut milk
Optional: pumpkin seeds or bacon for topping
Instructions
Preheat oven to 425 degrees. Slice butternut squash in half and scoop out the seeds. Drizzle avocado oil and salt over halves and place face down in a baking dish.
Bake for 30 minutes until tender.
Meanwhile, heat oil on medium in a stock pot. Add onion and cook until translucent. Add garlic and cook one minute more.
Add carrots and apples to soften 2-3 minutes. Add spices and warm for one minute then pour broth in to deglaze.
When squash is done, carefully scoop roasted innards into soup mixture. Cook for 5 more minutes to integrate the flavors. Add coconut milk and puree with immersion blender.
Salt to taste.
Option to serve with pumpkin seeds and/or toasted bacon. (yum, shitake bacon!)
