Easy Butternut Squash Soup (dairy-free!)

If you’re not deep into soup making this Fall, what are you eating? All jokes aside, soup is the perfect warming food for the colder months ahead. High in lots of vitamins and antioxidants, easy on the body for those with digestive upset and simple to make. You can even use the vegetables you have on hand that aren’t as fresh anymore.

In case you need another butternut squash recipe, I got you! I haven’t tried this with garnet yam, but I think it would work so well too. You can add a can of coconut milk or leave it out, depending on if you want that creaminess and flavour. I’ve made it both ways based on if I had coconut milk at home. Here is the loose recipe, you really can’t mess up as you can taste and adjust as you go.

Try to use organic ingredients for your gut health, mental health, mood, liver, skin health, nutrient profile and hormones. Consuming glyphosate can impact the health of your intestinal tract. The majority of our neurotransmitters, such as serotonin and dopamine are made in the gut! In practice, I’m seeing a lot of people with signs of intestinal permeability, digestive upset and intestinal imbalances. Consuming organic food is one less toxin your liver has to attempt to detoxify. Don’t forget the liver has 500 tasks.

Ingredients

• 1 medium to large organic butternut squash

• 3-4 carrots because I like adding them : )

• 4 cups of low sodium veggie broth, I base it on consistency and often add water if not using coconut milk can

• coconut milk can, without added gums and BPA, optional

• 1 medium yellow onion or 1 shallot

• olive oil or avocado to sauté onions

• 2-3 cloves of garlic

• small chunk of ginger root

• added pinch of smoke paprika and turmeric, I like this flavour, but you can also do true cinnamon

• small splash of real maple syrup

• pepper and optional dash of sea salt

Directions

1. Preheat oven to 425 degrees F, cut the butternut squash length wise while using a hatchet style knife - nothing delicate. I always opt to cut off the end with the stem first. Drizzle a tiny bit of oil once open and seeds scooped out. Place face down on parchment lined cookie sheet and roast for 45 minutes, checking halfway. If you’d like you have the option of peeling and placing chunks in too. Add carrots in too!

2. In a pot add your oil of choice and your freshly chopped onion or shallot. Stir often, 5-10 minutes later before becoming translucent in colour, add your chopped garlic and ginger.

3. When the squash is done you’ll want to leave it for at least 15 minutes prior to handling and using a spoon to scoop out the flesh

4. Add squash to blender with vegetable broth, coconut milk can or a little water, spices, onions, garlic, ginger and blend. I do mine in two batches as the blender gets full easily and there may be some steam

5. I often add it back to the pot I cooked the onions in to get it nice and hot. If making for food prep, let it cool in a glass container and save for the next few days ahead. This also freezes well if you want it beyond 3 days.

Optional protein add ins: I’ve added soaked then cooked lentils as well as roasted soy curls with spices

Enjoy! More on Instagram @jordanbruceRHN

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