Recipe by Susan Greeley, MS, RDN
This is a spicy, feel-good soup that tastes decadent yet is light and what I’d call an “anti-inflammatory powerhouse”!
1 butternut squash
2 Tb coconut oil
2 shallots, peeled and sliced
3 Tb chopped fresh ginger
2 tsp turmeric powder
1 tsp each cinnamon, black pepper, salt
¼ tsp ground cardamom
4 cups organic chicken broth (low-sodium)
2 cups water
Cut butternut squash neck from base. Peel skin, remove seeds, and cut all parts into small chunks.
Melt oil in large pot over low-medium heat.
Add shallots, ginger and all spices. Let cook until shallots soften, about 10 minutes.
Add squash chunks, stir and let cook 2 minutes, then add broth and water.
Bring to a boil, reduce heat to low and let simmer 30 mins.
Remove from heat and let stand 5 minutes.
Using an immersion blender, blend until smooth. Alternatively, pour into blender or food processor and blend till smooth.
Garnish with fresh parsley and 1tsp crème fraiche swirled on top if desired.