In my work, I constantly recommend clients to embrace easy-to-digest meals that are also tasty and satisfying. Liquid meals, and especially soups, are my go-to foods when I need a light yet nourishing meal. And of course, they are a perfect addition to a potluck, family gathering or holiday party!
One of my favorite recipes is for a non-dairy, creamy butternut squash soup. Squashes are known for their antioxidant and anti-inflammatory properties, which may protect you from heart disease, cancer and arthritis. They are also great sources of Vitamins A & C, low in calories and high in dietary fiber, helping you manage weight in the process.
This soup is a fun, healthier version of the traditional Butternut Squash soup, which tends to be prepared with heavy cream and butter. Check it out!
Yields 4 cups
2 Tsp. Grapeseed oil
2 large garlic cloves, finely chopped
1 cup finely chopped yellow onion
2 celery stalks, chopped
2 large carrots, chopped
4 cups Butternut Squash (peeled, seeded and chopped into cubes)
4 cups vegetable stock
2 cups unsweetened coconut milk; more if desired
½ tsp of ginger, minced
¼ tsp cinnamon
Cilantro, Celtic sea salt, pepper to taste
- In a skillet, add the grapeseed oil, garlic and onions and sautéed for 3 minutes
- In a separate, medium size pot, peel and seed the squash and boil in a litt le water for about 5-7 minutes or until tender. Drain the water when done.
- Cut the squash into cubes, add the onion/garlic sautéed, celery, carrots and vegetable stock. Season with cilantro, sea salt and pepper.
- Bring to a boil, then lower the heat to a simmer, cooking for about 15 minutes.
- Add the ginger and cinnamon and continue to simmer for another 5 minutes.
- Turn the heat off and let it cool off for another 10 minutes.
- Blend the soup in badges, adding the coconut milk until desired consistency and taste is achieved.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 serving
Learn about this and other healthy recipes, the Aloha Way here!