Vegan Ginger Tumeric Butternut Squash Soup
Fall and Winter are all about soups in my household. I love making soups and stews, whether they are in the crockpot all day long I’m throwing them together in my Instant Pot.
This recipe for the the butternut squash soup is super simple to make and I recommend making the butternut squash the day before if at all possible. I first tried making this soup after I had made some butternut squash ravioli. The recipe only used half of the squash and then I have the other half cooked already. So I made this soup with half the ingredients.
The first time I made it, I noticed there was something “missing” because I made it without the coconut milk. It tasted delicious still so you can try that (or use a cream if you don’t care about it being vegan) if you don’t have coconut milk. The milk makes it a bit creamier though.
Tumeric is a wonderful anti-inflammatory, as is ginger, so this soup has soup wonderful healing properties too. Especially in the winter with the old cranky joints (thanks 33 year old body)
1 cooked butternut squash
3 garlic cloves
1 inch grated ginger
1 inch grated tumeric
1 tbsp olive oil
4 cups of vegetable stock (again can use chicken stock if you don’t care its vegan)
2 bay leaves
1 can of coconut milk
Roast the butternut squash. There is a few ways to do this. I like it in the oven for 30-45 minutes the day before, but you can use a pressure cooker or even your microwave.
In a large pot, on medium heat add the oil, and saute the onion and garlic until starting to brown.
Add the ginger, tumeric, bay leaves, stock and coconut milk. Allow to simmer for 30 minutes. Let cool down a bit beofre the next step.
In a high speed blender (I have a Ninja and love it) or by using an immersion blender, add half the squash and half the soup mix. Do this twice until everything is blended. Be careful adding hot liquids and blending can be dangerous so make sure to vent often!
Enjoy! I topped with a crispy sage leave which was summer yummy!