Ginger Coconut Butternut Squash Soup

What i love most about fall energetics is the the time for harvest when we gather colorful fruits and vegetables for the winter. Pumpkins and squashes are our symbols of bounty. This recipe is one of my go to for the fall season. Its nourishing, sweet, comforting and perfect for those cool autumn evenings.

INGREDIENTS

Yield 6-8 servings

• 1-2 butternut squash, peeled, seeded, chopped

• 2-4 sweet potatoes, peeled, chopped

• 2-3 (32oz) vegetable broth

• 1-2 thai kitchen (13oz) coconut milk

• 1-2 Tbsp fresh ginger, minced

• 1-2 Tbsp pumpkin spice

• 6 cloves garlic, minced

• 1 yellow onion, minced

• 2 Tbsp Extra Virgin Olive oil

• Sea Salt to taste

• Ground Pepper to taste

• 1 cup raw pepitas, topping

• micro-greens, topping

• sourdough bread, optional

INSTRUCTIONS

Preheat oven to 375°. Place parchment paper into a large baking pan (2 may be needed). Add the butternut squash and sweet potato. Season with garlic, onions, pumpkin spice, sea salt, pepper, olive oil. Roast for about 45 minutes.

Add the vegetable broth and ginger in a large pot. Simmer in low heat

Once the butternut squash and sweet potato is ready, add to a high performance blender in cups with some vegetable broth and coconut milk. Blend until a creamy puree consistency is formed. Transfer to a large pot and continue to blend until complete.

Assemble the topping, Transfer the soup into a bowl. Add coconut milk to drizzle, pepitas, and microgreens. Ready to eat!