Butternut Squash Soup is Nutrient-Rich and Filling

This butternut squash checks all the boxes when it comes to comfort food that will warm you up from the inside out on even the coldest winter’s day. Although this is a low carb dish it still packs a punch when it comes to nutrients. Using coconut milk adds plenty of good fats and will help keep you feeling full for hours to come after you’ve slurped your last spoonful. A generous helping of toasted raw pumpkin seeds will make sure you are getting some much-needed magnesium which most of us don’t get enough of every day.

To make this an even more satisfying meal add a great, big salad full of bright, colorful vegetables with a simple balsamic vinaigrette.

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ROASTED BUTTERNUT SQUASH

Serves: 6
Prep time: 15 minutes
Cooking time: 30 minutes

INGREDIENTS

1 butternut squash, approximately 8 cups chopped
1 large yellow onion
2 tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. pepper
¼ tsp. garlic powder
¼ tsp. ground ginger
⅛ tsp. cayenne pepper
6 oz. coconut milk
4 cups organic chicken broth

DIRECTIONS

•Preheat oven to 425 F.
•Peel squash, remove seeds and chop into 1-inch pieces.
•Slice onion into ½-inch wedges.
•Put both in a bowl, add oil, salt, pepper and garlic powder. Toss to coat evenly.
•Put squash and onions onto parchment-paper-lined baking sheet.
•Roast for 15–20 minutes or until fork-tender.
•Remove from oven and add to large stock pot.
•Add chicken broth and coconut milk.
•Add remaining ingredients and heat just until it starts to boil.
•Remove from heat and let cool for approximately 5 minutes.
•Using high-speed blender, blend soup in small batches until smooth.
•Add broth to achieve your desired consistency.
•Return to pot and keep warm until ready to serve.

TOASTED RAW PUMPKIN SEEDS

1 teaspoon avocado oil
1 cup raw pumpkin seeds
½ teaspoon pink Himalayan salt

•Heat the avocado oil in a medium size skillet over medium heat.
•Add pumpkin seeds.
•Season with salt.
•Stir often until most of the seeds have turned slightly golden brown.
•Remove from pan and place on paper towel lined plate to cool.
•Use to garnish soup.

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