Turmeric Ginger Butternut Squash Soup
This delicious and cozy anti-inflammatory soup really should be a staple in your household in the fall and winter months. Chock full of anti-inflammatory ingredients, this butternut squash soup will also give you an injection of vitamins and minerals.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course
Ingredients
Units
Scale
- 1 1/2 TBSP avocado oil (or virgin coconut oil (unrefined))
- 3 cloves garlic (minced)
- 1 TBSP ginger (fresh, grated)
- 1 yellow onion (chopped)
- 1 butternut squash (or 5 cups (for 4 servings))
- 1 tsp turmeric (dried)
- 1 3/4 cup almond milk (unsweetened)
- 4 cups vegetable broth (low sodium)
- 1 cup green lentils (dry, rinsed)
- 3 cups baby spinach
- 1/2 cup apple cider vinegar (or lemon juice)
Instructions
- Preheat oven to 400 F, cut butternut squash in half and lay it facing downward on a pan covered in foil. Cook for 40 minutes.
- In a large pot, drizzle oil and add onion, garlic, and ginger. Cook until the onions are clear, stirring often.
- Pour in the milk, broth, and lentils, and stir. Bring to a boil over medium-high heat and then reduce heat, cover and simmer for 20 minutes, until lentils are cooked through.
- When the squash is finished cooking, remove from oven, spoon out and discard seeds. Then scoop out the flesh and place in a high-powered blender.
- Add half of the soup mixture into blender and puree until smooth. Pour back into the soup pot.
- Stir in the baby spinach and simmer until the spinach is wilted.
- Divide into bowls, serve, and enjoy!
Notes
*Save some time by buying butternut squash already cubed and steaming it to get it soft enough to puree.
*Kale can be subbed in for the baby spinach.
*If you like your soup to feel ‘chunkier’, cook the lentils and add them AFTER you puree the other ingredients. This may also help to have an even lower blood sugar response.
Find it online: https://www.true-well.co/turmeric-ginger-butternut-squash-soup/
