Photo Credit: Ariel Martinez
Updated Aug 19, 2018 @ 10:13 pm
BY:
Jared Koch
Recipe by Ariel Martinez
Ingredients
- 5 cups cubed, peeled butternut squash
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon ground turmeric, plus more for garnish
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground ginger
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and minced
- Fresh rosemary sprig
- 4 cups water
- 2 cups vegetable broth
- ½ cup unsweetened coconut milk
- Preheat oven to 350F. Place butternut squash on a large baking tray lined with parchment paper.
- Drizzle olive oil and sprinkle spices on squash. Lay onion and garlic on top of squash and roast for 20 minutes, or until softened.
- In a large stockpot, combine veggies with water, broth and rosemary sprig and bring to a simmer over medium heat, about 20 minutes.
- In a blender, combine soup and coconut milk until creamy consistency is reached. Season with more turmeric, stir, and serve.
Per serving, based on 4 servings. (% daily value)
Energy | 247 |
Fat | 16.6 g (25.5 %) |
Saturated | 6.9 g (34.3 %) |
Carbs | 26.5 g (8.8 %) |
Fiber | 4.8 g (19.1 %) |
Sugars | 5.3 g |
Protein | 3.1 g (6.2 %) |
Sodium | 1,396.5 mg (58.2 %) |