Roasted Butternut Squash Soup With Ginger
Butternut squash is a great source of beta-carotene, which contains powerful antioxidant and anti-inflammatory properties. One cup of squash provides more than 50 percent of your daily vitamin C needs, more potassium than a banana, and a healthy dose of fiber. —Mehmet Oz
One of the things we love about fall is the abundance of butternut squash. This recipe, with a dash of ginger and a soupçon of maple syrup, is a tantalizing way to enjoy the sweet orange-fleshed gourd. The addition of turmeric heightens the color as well as the flavor. —Lisa Oz
Serves 8 to 10
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into ¾-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 tablespoons peeled and finely chopped fresh ginger
- 4 garlic cloves, minced
- ½ teaspoon ground turmeric
- Salt + pepper
1. Position a rack in the center of the oven and preheat oven to 400°F.
2. Toss the squash, olive oil, and maple syrup in a large bowl and spread it in a 10-by-15-inch baking dish. Bake, stirring occasionally, until the squash is tender but not particularly browned, about 45 minutes.
3. Melt the coconut oil in a large saucepan. Add the onion, carrots, ginger, and garlic. Cook, stirring occasionally, until the onion is translucent, about 4 minutes.
4. Stir in the roasted squash with its juices and the turmeric. Add enough cold water (about 8 cups) to just cover the squash, and bring it to a boil over high heat. Reduce the heat to medium-low and simmer until the carrots are very tender, about 20 minutes.
5. Using an immersion blender, purée the soup. (To use a standing blender, let the soup cool until tepid. In batches, with the blender lid ajar, purée the soup and transfer to a bowl. Reheat the soup in the saucepan until piping hot.)
6. Season to taste with salt and pepper and serve.
Photo courtesy of the author