Silky Butternut Squash Soup with Coconut Cream

If you love thick and creamy soups, you’ll love this combination of butternut and coconut cream.

Ingredients

Serves 2

2 cups cubed butternut squash

2 tablespoons olive oil

1 (2") piece fresh gingerroot, sliced

1 large yellow onion, chopped

3 cups gluten-free chicken stock

2 teaspoons ground turmeric

7 ounces full fat coconut cream (milk)

Salt and freshly ground black pepper to taste

Sliced green onions, for garnish

Rich in Vitamin A

Butternut squash is full of vitamin A. This vitamin is known to keep your eyes healthy.

1. Preheat the oven to 375°F.
2. In a medium baking pan, combine the butternut squash, oil, ginger, and onion. Toss well to make sure that all the ingredients have been coated with the oil.
3. Bake for 50–60 minutes, until the butternut squash is tender.
4. Remove from the oven and let it rest for 15 minutes. Transfer the baked ingredients to a blender.
5. Add the chicken stock and turmeric. Blend until you have a creamy mixture.
6. Transfer to a medium pot and cook over medium heat for 5 minutes, or until it begins to boil.
7. Add coconut cream, salt and pepper to taste.
8. Serve warm and garnish with green onions.