Warming Winter Soup

Sweet, slightly earthy, squash pairs perfectly with fresh ginger and turmeric for the perfect warming winter soup. Loaded with antioxidants and immune-boosting properties, this soup does more than just taste good.

Instructions

1. 1

   Pre-heat oven to 400F.

2. 2

   Cut the butternut squash in half lengthwise. Scoop out the seeds and pulp. Brush the squash lightly with one tablespoon of melted coconut oil. Place the squash face-down on a lined baking sheet. Let cook for 35-45 minutes, until the squash edges begin to brown and it is easily pierced with a fork.

3. 3

   While the squash is in the oven, heat a heavy-bottom pot over low-medium heat. Add the remaining 2 tablespoons of coconut oil and let it melt.

4. 4

   Add onion and cook, stirring often, until softened slightly, about 5 minutes. Add chopped garlic, stir to coat.

5. 5

   Deglaze with apple cider vinegar. Let cook for another minute.

6. 6

   Add in coconut milk and water, then bring the temperature up to medium-high.

7. 7

   Add the remainder of the ingredients and bring the pot to a simmer. Reduce the heat to low and let cook for 20 minutes. Once done cooking, remove from heat to cool slightly.

8. 8

   Once squash has cooked, and had time to cool down, scoop out the inside flesh and add it to the soup pot.

9. 9

   Using an immersion blender, blend the soup until it is creamy and smooth!

10. 10

    Serve with lime wedges, crispy bread and fresh cilantro.