Butternut Squash Soup Serves 4
1 small butternut squash
1-2 Tbsp olive oil
2-3 parsnips – peeled, cut into 1/2 inch chunks
3 garlic cloves – minced
1/2 small onion, diced, sweated in olive oil
2 cups vegetable broth
1/2 cup coconut milk
Salt and pepper to taste
Parsley or paprika or cinnamon (garnish of choice)
Preheat oven to 400 degrees. Poke squash with a fork in a few places and place on baking sheet. Roast for 40 minutes – 1 hour until soft. Set aside to cool. Toss parsnips with 1/2 Tbsp olive oil, spread them on another baking sheet, and roast 20-30 minutes until soft.
Once butternut squash cools, cut open, remove seeds, and scoop out the flesh into the blender. Add roasted parsnips to the blender. Blend all until smooth.
Heat remaining olive oil in a small saucepan and add diced onions to sweat. Add garlic. Sautee garlic 1 minute and remove from heat. Add onions, garlic, salt, pepper, coconut milk, vegetable broth to blender, and blend together until smooth. May need to heat up finished soup in the microwave. Sprinkle parsley or paprika on top as a garnish. Serve soup with a grilled cheese sandwich or another source of protein.
This dish is packed with antioxidants (vitamin C, vitamin A, and beta-carotene) and fiber to help with cholesterol lowering, immune health, and general health.