Cozy Fall Roasted Butternut Squash Soup
Through the fall and winter months when cold and flu season are at a peak, why not boost your immune system whenever possible? While this roasted squash soup is completely delicious, I have also added turmeric and ginger which have long been known for their anti-inflammatory and immune boosting properties.
Make this soup for your family and know you are not only making your loved ones a delicious meal, yet you are also adding ingredients that will only benefit and strengthen their immunity!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!
Yield: 5-8
Cozy Fall Roasted Butternut Squash Soup
Find immune boosting, anti-inflammatory ingredients of turmeric and ginger to nourish your body through cold and flu season.
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M
Ingredients
- 6 cups butternut squash, cubed (2 lbs)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1/2 cup cilantro, chopped fine
- 2 tsp smoke paprika
- 1 tsp turmeric
- 1 tsp pink salt
- 1/2 tsp red pepper flakes
- 1 can regular coconut milk
- 2 tbsp white miso paste
- Juice of one lime
- 3 cups vegetable broth
Instructions
- Toss squash, onion and garlic with avocado oil spray, salt and pepper.
- Roast at 400F for 30 minutes
- When this is done, add to blender with the broth and blend until smooth (Do this in 2 batches).
- Saute the ginger for a few minutes in a soup pot. Then add squash mixture and the rest of the ingredients.
- Cook on low for 10 minutes.
- Top with cilantro & Enjoy!