YogaLean Recipe: Butternut Squash Soup

by Beth Shaw | 2/11/2015

Using healthy oils in dishes like this will reduce inflammation caued by stress and, as you know very well, a bowl of soup will instantly trigger emotional and physical wellness associated with comfort.

 

What you’ll need:

1 Butternut Squash, peeled, seeded, and cut into 2-inch cubes (about 2 ½ pounds)

4 teaspoons sunflower or olive oil divided

1 cup chopped onion

3 cups organic vegetable or chicken stock

1 can light coconut milk (about 14 ounces)

Optional: Cilantro, coconut flakes and sliced chili for garnish.

 

Make it lean:

1. Preheat oven to 450F.

 

2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl and drizzle with 3 teaspoons of oil; sprinkle with ¼ teaspoon of salt and toss. Transfer to baking sheet and bake for 35 minutes or until golden and tender.

 

3. Heat the remaining teaspoon of oil in a large saucepan over medium heat; swirl to coat. Saute onion till translucent, about 3 minutes. Add the squash mixture and stock. Sprinkle with remaining ½ teaspoon of salt and bring to a boil. Reduce heat; simmer for 15 minutes, stirring occassionally.

 

4. Remove from heat, stir in coconut milk. Let stand for 15 minutes.

 

5. Place half of the squash mixture in a blender and blend until smooth. Pour the blended soup into a bowl. Repeat with the rest of the soup.

 

6.Divide the soup evenly among 8 bowls and top with cilantro, coconut and chili slices.

 

May this warm bowl of delicious flavours be a comforting moment in your November. Enjoy!

 

For more YogaLean information and recipes, grab a copy of Beth Shaw’s YogaLean book today.