Butternut Squash Soup with Ginger Toasted Seeds
Gluten-free, dairy-free, healthy and delicious! Comes together in a snap.
Ingredients
- 1 butternut squash peeled, diced, seeds reserved for toasting
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- 32 oz. low-sodium chicken broth make sure it's gluten-free if needed
- For seeds:
- 1 tsp. coconut oil
- 1/8 tsp. salt
- 1/8 tsp. ground ginger
Instructions
- Add diced squash, cinnamon, nutmeg and broth to a large soup pot over medium-high heat. Cook until squash is tender, about 25 minutes.
- Meanwhile, wash and dry seeds. Preheat oven to 300. Toss seeds with coconut oil, salt and ground ginger. Bake for 15-25 minutes until toasted, stirring once.
- Using immersion blender, blend until soup is smooth. If you don't have an immersion blender, you can blend the soup in a regular blender in batches.
- Serve with toasted seeds.