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Lemongrass Infused Butternut Squash Soup

High In Vitamin C - Low in calories - Boosts Immunity
Prep Time 15 minutes
Servings 4

Ingredients

  • 1 large butternut squash peeled and cut into 1/2 inch cubes
  • 1 tsp Himalayan salt devided
  • 4 Tbs coconut oil liquified and decided
  • 1 yellow onion peeled and chopped
  • 2 stalks of organic celery thinly sliced
  • 2 inches fresh ginger peeled and chopped
  • 2 stalks lemongrass
  • 1 tsp ground turmeric
  • 1 can of full fat coconut milk
  • 2 cups of water
  • 1 Tbs coconut aminos
  • 1 1/2 teaspoons fresh lime juice
  • sesame seeds cilantro, 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.