Butternut Squash Soup

Makes 4 Servings

Soup Ingredients

• 8 Cups Butternut Squash

• 1 Onion

• 4 Cloves Garlic

• 1 tsp Ginger

• 3 Cups Water

• 1/4 tsp Turmeric

• 2 tsp olive oil

• 1/2 tsp Chili Pepper Flakes

• 4 tsp or 4 cubes Low Sodium Veggie Bouillon Cubes

• 2 tbsps Fresh Parsley

• Bread for Serving

Toppings

• Coconut Milk

• Pumpkin Seeds

• Croutons (homemade instructions below)

Instructions

1. Preheat oven to 400F

2. Arrange chopped butternut squash on lined tray and roast for 20-25 mins, check and turn halfway through.

3. While squash is roasting, chop onion, peel and dice garlic, and grate ginger if using fresh ginger root (ginger paste works fine). Chop Parsley and set aside.

4. In a large pot heat 2 tsp of olive oil on low medium heat, add onion and sauté onions until translucent.

5. Add garlic, ginger, turmeric and chili flakes to the pot and cook for 1 additional minute.

6. When Squash in done roasting, remove from the oven and add to pot. (Leave oven on if making homemade croutons.)

7. Add your veggie bouillon and water at this time and bring to a simmer.

8. (Croutons) Cube 4-5 slices of bread, place them on parchment paper lined try and into the heated oven. Check often until lightly toasted.

9. After Soup has simmered for 5 minutes remove from heat.

10. Blend soup with stick blender or regular blender.

To Serve:

• plate soup

• drizzle with coconut milk

• top with pumpkin seeds, croutons and parsley

• Enjoy!