Dairy-Free Roasted Butternut Squash Soup
Everyone loves a warm bowl of butternut squash soup as the temperature drops. This version uses roasted vegetables to add a little more depth of flavor, and coconut milk to bring in some richness. Dairy-Free Roasted.
1 Butternut squash, medium
2 Gala apples
1 small head Garlic
1 tsp ground Ginger
1 Red onion (cut into quarters)
1- 14oz can Coconut milk
1 tsp ground Allspice
1 tsp ground Cinnamon
1 pinch of Nutmeg
2 tsp of ground Pepper
4 large pinches of Salt
1 tsp ground Turmeric
2 tbsp extra virginOlive oil
Roast the vegetables
Preheat the oven to 375. To a sheet pan add the garlic, onion, apples and squash. Drizzle with olive oil, season with salt and pepper and put in the oven for 45-50 minutes until the squash has softened but is not completely cooked through.
Simmer the vegetables
Squeeze the roasted garlic cloves out of the head of garlic. Add the roasted cloves, onion and apples to a pot. Peel the squash and cut into large pieces. Add to the pot.
To the vegetables in the pot add the coconut milk, bone broth (or stock), and all the seasonings. Bring to a simmer and cook for 15 minutes..
Finish the soup
Using an immersion blender, blend the soup until velvety and smooth. If you don't have an immersion blender use a regular blender and work in small batches. Serve warm with a salad, bread, sandwiches, or with nothing at all.
Credits: Chris loves Julia
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