Butternut Squash Soup with Yam and Ginger (Vegan)

 

It's a simple and quick post today.  It's starting to look a lot like a usual wet and cold winter here in Seattle.  Hence it's time to cook up some comforting hearty soup.  I love seeing all different variety of interesting looking squashes around this time of the year.  I roasted butternut, acorn and red kuri squashes in the oven.  I also roasted yams I had around.  Yam adds more sweetness and the kids tend to like it better rather than just using squash for this soup.  I also added huge chunk of ginger.  I love ginger and I could add it in pretty much anything savory or sweet. Ginger is good for so many things including digestion, immune and inflammation.  I usually buy a bulk of it, clean them, then puree/ground and freeze them in ice maker. 

Speaking of digestion, I have been treated with stomach infection called H pylori and GERD recently and my tummy is a bit fragile. It's been rough when I eat solid food sometimes.  This type of liquid food helps me with easier digestion.  It's packed with vitamins and minerals as well. Everyone in the family seems to enjoy it as much as I do. If you have any soup recipe that you want to share, do let me know! I'll be making lots of soup like this for a while. 

My stress level is ultra high and my spirit needs extra cheers.  I assume it's the same for many people. I'm trying to focus more on tranquilly.  Try to keep calm, focus on positive things, appreciate what I have, being kind and apply that to cooking and what I eat as well.   We are almost out of the woods.  

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Butternut Squash Yam Ginger Soup

Yield

4 servings

Author

Bella Bonito

Prep time

1 Hour

Cook time

30 Min

Total time

1 H & 30 M

Ingredients

• a whole butternut squash
• a whole acorn quash
• a whole red kuri squash
• three medium size yams
• one medium yellow onion
• a stem of celery
• a chunk of ginger 
• two cloves of garlic
• a handful of fresh time, marjoram and Italian persley
• 2 cups of vegetable broth
• a tablespoon of olive oil
• salt and pepper 
• a teaspoon of cumin
• a teaspoon of nutmeg
• coconut cream (optional)

Instructions

1. Turn the oven at 400ºF/200ºC. Cut all the squashes in half, take the seeds out.  Spray the baking sheet and place cleaned squashed skin side up.  Also cut yam in half (longer side) and place them on the sheet.  Roast them in the oven for 45 minutes. Take it out of the oven, peel the skin off and place them in a bowl. 
2. Dice ginger, celery and onion. Heat the soup pan, add a tablespoon of olive oil, ginger, garlic cloves, onion and celery.  Add herbs, spices and sauté for a few minutes until it starts to sweat.  Add vegetable broth and let to come to the boil.  Turn the heat off, add squash and yam and stir.  Let it cool down and blend the mixture until it's smooth.  Adjust the taste with salt and pepper.  Add coconut cream on top if you like.  

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