Gingery Buttercup Squash Soup Recipe
Creamy, flavorful and filling vegan/gluten free soup! The candied ginger really livens it up. Don't leave it out!
Servings: 4
Calories: 623kcal
Ingredients
- 1 buttercup squash about 2 cups, diced
- 4 small potatoes about 1 cup, diced
- 3 cups coconut milk Two 13.5-oz cans
- 1 tablespoon canola oil
- 2 inch piece of ginger peeled and grated
- 1 clove garlic minced
- 1 teaspoon Garam Marsala
- ¼ teaspoon ground nutmeg
- ½ teaspoon marjoram
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- 1 teaspoon candied ginger chopped, used as garnish
- 1 tablespoon fresh mint chopped, used as garnish
Instructions
- Peel the squash and potatoes. Cut in cubes.
- Place the squash and potatoes in a medium to large pot (I use a Dutch oven) and cover them with water.
- Add a dash of salt to the water.
- Bring the water to a boil, and then reduce the heat to medium, continuing to cook the squash and potatoes until tender when poked with a fork.
- Dump the squash and potatoes into a colander to drain. (You do not need to save the water.)
- In the pot you used to boil the squash and potatoes, heat the oil until hot.
- Add the ginger, garlic and garam marsala until fragrant (30 seconds to 1 minute).
- Return the squash and potatoes to the pot.
- Add the coconut milk, nutmeg, marjoram, turmeric, salt and pepper.
- Pulse with an immersion blender until smooth.
- Serve hot, garnished with the candied ginger and mint.
Nutrition
Calories: 623kcal | Carbohydrates: 66g | Protein: 10g | Fat: 40g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 364mg | Potassium: 2367mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3942IU | Vitamin C: 56mg | Calcium: 138mg | Iron: 9mg