Butternut Squash Soup

As soon as we start to transition from summer to fall and all the delicious fall produce is available like winter squash and shallots, I start to crave butternut squash soup! This particular recipe is dairy free, as many of our patient’s have dairy allergies including myself. Substituting coconut milk for cows dairy works out great when a little lime juice is added. Interestingly, the lime juice cuts the coconut flavor and the coconut cuts the lime flavor, leaving creamy and smooth texture you get with cows dairy.

Ingredients

  • One 2-3 pound butternut squash, halved lengthwise
  • 1/2 cup of thinly sliced shallots
  • 3 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 1/2 cups chicken stock (make it veg by using vegetable stock)
  • One 12 oz can coconut milk (light or regular)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon ground ginger
  • pinch of ground nutmeg
  • salt to taste
  • Cilantro leaves (optional)

Preparation

  1. Preheat your oven to 350 degrees F.
  2. With a large baking sheet drizzle it with the olive oil and place the squash halves, cut side down. Scatter the shallot slices and garlic cloves around the squash pieces, tossing to coat in oil.
  3. Roast the vegetables for 40 minutes. Use a spatula to remove the onions and garlic from the pan and place them in a bowl. Set aside. Return the squash to the oven and roast another 20 minutes or until easily punctured with a knife.
  4. Allow the squash to cool slightly, then scoop the flesh out with an ice cream scoop or large spoon. Put the squash flesh, onions and garlic in a pot with the chicken stock. Bring to a simmer and allow to cook for about 10 minutes. Remove from the heat.
  5. Using an immersion blender or regular blender, blend until smooth. Alternatively, put the soup in a blender in small batches, cover with a towel and blend until smooth. Always be careful blending hot liquids because they can explode. Big mess. Also, ouch.
  6. Return the soup to the original pot over medium-low heat and stir in the coconut milk, ground ginger, and nutmeg. Heat through, then remove from the heat and stir in the lime juice. Taste and adjust seasoning as desired.

If you’re looking for Naturopathic, Holistic, and Alternative Health Care options come see us in the beautiful Fairhaven district in Bellingham, WA.