Roasted Pumpkin Butternut Squash Soup
This soup is super easy to make and perfect as a side dish or make it a full meal by adding some cooked chicken. It is seasoned with ginger and turmeric and finished with coconut milk which makes this soup creamy and delicious.
Ingredients:
1. 4 Cups soup broth (beef, chiken or vegetable)
2. 1 small pumpkin 1/2 medium butternut squash
3. 4 large garlic cloves, 5 slices fresh ginger, 2 medium yellow onions
4. 1 can full fat coconut milk
4. Fresh sage and rosemary
5. Seasonings: 1 Tbsp Turmeric, 1 tsp paprika, 3 tsp dried oregano, sea salt, black pepper
Process:
1.Preheat oven to 400F
2. Clean and chop all vegetables and place on a heavy baking sheet
3. Drizzle olive oil and add all seasonings
4. Roast in oven for 45 minutes or until tender and onions are caramelized
5. Puree all roasted vegetables with cold soup broth in a blender then add to a soup pot on medium heat
6. Add can of coconut milk and season with salt and pepper to your taste
7. Allow to simmer for 10 minutes
8. Serve on its own as a side or add some roasted chicken to make it a full meal
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