Squash Soup
Posted: | Categories: Recipes | Tags:fall soup
Squash Soup
Melissa Ben-Ishay
This is the perfect soup to make if you impulse-bought a squash at the store and brought it home without any plans. And it’s so easy, too—just roast the squash and blend it up with your favorite broth. I added my favorite spices and a swirl of coconut milk to make it fancy, but there’s no pressure for you to do the same.
Ingredients
- 1 honey nut squash
- 1 koginut squash
- 1 carrot, peeled and cut into 1” pieces
- 1/2 yellow onion, cut in half
- ½ garlic head, wrapped in foil
- 1 tablespoon avocado oil
- 2 ½ teaspoons salt
- Black pepper
- 1 1/2 cups bone broth, plus more to taste
- 1” knob ginger, peeled
- 3 2” knobs fresh turmeric, peeled
- 1 teaspoon ground turmeric
- 1½ teaspoons cumin
- ¼ cup coconut milk (including the solidified part at the top)
- Olive oil, to drizzle
Directions
- Preheat the oven to 450F.
- Peel the squash and scoop out the seeds in the middle. Cut into 1” pieces and place on a baking sheet lined with parchment paper.
- Add the carrot, onion, and garlic to the pan, too.
- Drizzle with avocado oil then season with ½ teaspoon salt and a few turns of black pepper. Mix together to get everything coated.
- Roast for 1 hour, until all the veggies are tender and start to brown. Remove from the oven and let cool slightly.
- To a blender, add the bone broth, roasted veggies and garlic, ginger, turmeric, ground turmeric, cumin, 2 teaspoons salt, a few more turns of black pepper, and coconut milk.
- Pulse until smooth, then add more broth to adjust consistency to your liking.
- Top with salt, pepper, a drizzle of olive oil and coconut milk, if desired.
