We love this vibrantly coloured and vibrant tasting Coconut Squash Soup. Its the perfect transition meal from winter to spring. Comforting without being heavy.
Perhaps the healthiest part of this vegan and gluten-free soup is the turmeric. Turmeric is a fantastic healing spice. Its a very potent anti-inflammatory and can actually help heal liver damage! Its is most easily absorbed when combined with black pepper so don't skip that spice either!
Using squash and coconut milk in this soup lightens it up while still tasting indulgent and creamy. We also love the warming flavour of this soup. We hope you will too!
Happy Easter and Passover everyone!
Coconut Squash Soup
- 2 medium sized butternut or acorn squash
- 1 yellow onion
- 1 can coconut milk (or almond, rice, soy milk)
- 1 tbsp sea salt
- 1 tbsp turmeric
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ¼ cup olive oil
- 1-2 cups filtered water
Carefully slice squash into quarters and remove seeds. Place on parchment lined baking sheet and toss with spices and olive oil and roast until soft, 350 for about 40 minutes. Add red onion during last 10 minutes of roasting so it doesn’t burn.
Once squash is tender, remove skin and place it into a food processor with onion and coconut milk and water. Blend until smooth and adjust the consistency to your liking.