‘Tis the season for some warm and comforting soup. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for butternut ginger soup. The super ingredient? Ginger. “It’s great for boosting the immune system, it improves digestion, and it’s often used to soothe nausea. Make this soup when the temperature drops and help to prevent your household from coming down with the common winter cold,” Nikki shares. Learn the vegan and gluten-free recipe below.
– 1 yellow onion
– 1 large butternut squash or 2 medium size
– 1 large head of cauliflower (about 1 1/2 cups cauliflower rice), chopped into large pieces
– 2-3 small pieces of ginger, skinned
– 4 cups organic, low-sodium vegetable broth
– Garlic powder, to taste
– Turmeric, to taste
– 1-1 1/2 cups canned coconut milk (optional)
Optional Topping: Toasted Pumpkin Seeds
Ingredients:
– 1 1/2 cups unsalted pumpkin seeds
– 2 teaspoons olive or coconut oil
– 1/4 teaspoon Himalayan pink salt
– 1/4 teaspoon garlic powder
– 1/4 teaspoon turmeric
1. Preheat oven to 350° F.
2. For prep: dice the onions, butternut squash, and cauliflower, and peel the ginger “skin.”
3. Place onions into a large pot with 1/4 cup vegetable broth and cook at medium to high heat.
3. Add spices to the pot and stir onions until translucent (about 7-8 minutes).
4. Once the oven is hot, place the butternut squash cubes and chopped cauliflower onto a baking tray. Allow them to cook for about 20 minutes.
5. Add most of the cauliflower, all of the butternut squash, and 2-3 small pieces of ginger to the pot. Add the remaining vegetable broth to the pot and allow it to boil.
6. Once boiling, add the coconut milk and stir the soup.
7. Place soup into a blender or high-speed food processor and blend until smooth. (You may need to blend the soup in increments.)
8. Pour blended soup back into the pot. Serve soup with toasted pumpkin seeds and leftover cauliflower.
Optional Topping: Toasted Pumpkin Seeds
Instructions:
1. Mix all ingredients together in a small bowl, until seeds are completely coated.
2. Bake pumpkin seeds on a small tray at 350° F for 10 minutes, or until golden brown.
