Christin's Butternut Squash Soup

Courtesy of Christen Saucier, RDN, LDN - Monadnock Nutrition Services

Ingredients: 

• 1 large butternut squash, roasted and hollowed out
• 1 large white or yellow onion, diced
• 2 TBS MOV Butternut Squash Oil
• 2-inch piece fresh ginger, minced OR 1 TBS MOV ground ginger
• 2 cups chicken broth
• 1 can coconut milk
• 2 TBS NHHS Curry Powder
• 2 TBS MOV Coconut Balsamic Vinegar
• MOV Sesame Oil
• NHHS Sea Salt
• NHHS Peppercorns

Directions:

1. Sauté onion and fresh ginger in butternut squash oil over medium heat until translucent.
2. Add in curry powder (and ground ginger if using) and stir 1 minute
3. Add chicken broth, coconut milk and butternut squash. Stir, and bring to a simmer for 10 minutes.
4. Add coconut balsamic vinegar, plus salt and pepper to taste
5. Garnish with Sesame oil, and enjoy.

​Enjoy!!