High In Vitamin C - Low in calories - Boosts Immunity
Prep Time 15 minutesminutes
Servings 4
Ingredients
1large butternut squashpeeled and cut into 1/2 inch cubes
1tspHimalayan saltdevided
4Tbscoconut oilliquified and decided
1yellow onionpeeled and chopped
2stalks of organic celerythinly sliced
2inchesfresh gingerpeeled and chopped
2stalks lemongrass
1tspground turmeric
1can of full fat coconut milk
2cupsof water
1Tbscoconut aminos
1 1/2teaspoonsfresh lime juice
sesame seedscilantro, coconut cream and chilli flakes (if you like it spicy) to garnish
Instructions
Preheat the oven to 425° F.
Toss the butternut squash with 3 tablespoons of the oil and 1/2 teaspoons salt. Spread on a parchment lined baking sheet and roast for 30 minutes until soft.
Meanwhile...
In a large saucepan over medium heat, heat the coconut oil. Add the onion and cook until translucent, about 8 minutes, stirring occasionally.
Add the celery, ginger, lemongrass (tough outer layers removed, cut into 2-3 inch lengths and “bruise”) and turmeric and stir to coat everything with the oil. Reduce the heat to medium-low and cook for 10 minutes.
Add the coconut milk, water, aminos and roasted squash,increase the heat to medium. Bring the soup to a simmer and cook for 10-15 minutes to mingle the flavours.
Turn off the heat and allow to cool for 5 min. Remove the lemongrass and discard. Then transfer soup to a high-speed blender and blend until smooth. Blending in batches if necessary. Add the lime juice and blend again to combine.
Garnish the soup with sesame seeds, chopped cilantro, a drizzle of coconut cream and some red pepper flakes if desired.