Roasted Butternut Squash & Ginger Soup with Chef Megan McCarthy
Can I share some of my holiday survival tips with you?
Roasted Butternut Squash and Ginger Soup
1 butternut squash, halved and roasted
2 tablespoons coconut oil or olive oil, warmed and divided
¼ sea salt
Fresh cracked pepper
1-2 shallots, peeled and sliced
1-2 inches fresh ginger, peeled and chopped
2 small ripe pears, peeled and diced
4 cups low sodium vegetable stock
1 cup coconut milk
½ cup pumpkin seeds, toasted
Preheat oven to 400◦. Slice butternut squash in half lengthwise. Remove seeds. Brush halved butternut squash with 1 tablespoon coconut oil and season with sea salt and fresh cracked pepper. Place on lined sheet pan and bake for 40-50 minutes until soft. When roasted, let cool slightly and remove the flesh from the peel.
In sauté pan, heat 1 tablespoon coconut oil. Add shallots and cook for 2 minutes before adding diced pear and cook for additional 2 minutes until soft. Place shallot/pear mixture with roasted squash in high powered blender and add chopped ginger, vegetable stock and coconut milk. Blend until smooth. Sea salt and pepper to taste.
Heat blended soup in saucepan until desired temperature for serving. Garnish with toasted pumpkin seeds and fresh thyme to serve.
Recipe by Healthy Eating 101 Chef Megan McCarthy
To see Megan McCarthy featured in the 2020 GF Mom Certified Holiday Guide in partnership with Natural Awakenings Chicago Magazine visit www.nachicago.com/2020/10/23/332287/gf-mom-certified-holiday-guide-2020. To purchase Tiffany’s holiday Must Have’s and Gluten-free Gift Ideas, please visit our Amazon affiliated shop.