Kim’s Butternut Squash Soup

by, Kimberly Davidson, CNP 

Winter is a difficult time for me. Yes, I may be from Montreal but I am a wuss when it comes to

cold weather! With Blue Monday just behind us (and maybe still lingering for many) this can be a hard time of year. As the credit card bills from your over-spending during the holidays begin to trickle in, new year’s resolutions completely forgotten and no cash to do much this weekend, cooking is a great way to conquer those any day blues.

 My Butternut Squash soup is the prefect meal to keep you warm and cozy without hurting your already injured wallet.

Kim’s Butternut Squash Soup

1 medium butternut squash (approx. 2.5lbs)

1 medium onion, diced

1 Tbsp ginger, freshly grated

3 Tbsp unsalted butter or coconut oil

3 cups vegetable broth

1 can coconut milk

Dash of cinnamon

Salt & pepper to taste

Preheat oven to 350 degrees

Cut squash in half lengthwise and scoop out the seeds (can save seeds and roast just like pumpkin seeds – yum!). Brush squash halves with some melted butter or coconut oil and arrange cut side up in a roasting pan. Bake for 35-40 minutes or until tender. Set aside and cool.

When squash is cool, scoop flesh from the skin and set aside. In a large cooking pot, cook onion in butter or coconut oil until tender. Add ginger and cook for a few more minutes. Add broth and simmer for 5 minutes. Add squash, cover and let simmer for 5 more minutes. Turn off heat and either transfer to food processor or using a hand blender, puree until smooth. Add coconut milk, stir and return to low heat. Add cinnamon, salt & pepper. Serve and enjoy!