Spicy Butternut Squash Soup – Recipe
by Jari Love
The perfect time of year for soup. This delicious squash soup is full of immune boosting properties and is perfect for those cool days.
Spicy Butternut Squash Soup
Serves 4 to 6
1 small butternut squash, about 5 cups, peeled, cored and cubed into 1 inch pieces
2 tbs coconut oil
1 chopped yellow onion
1 tablespoon coarsely chopped garlic
1 teaspoon ginger
1 green jalapeño
1 small sweet apple such as gala
1/2 cup coarsely chopped cilantro leaves and stems
1 1/2 cups unsweetened coconut milk
1 cup vegetable broth
1 teaspoon salt
1/4 cup fresh basil leaves
- Melt oil a large saucepan over medium heat. Cook onion about 2 minutes. Add ginger, jalapeño, garlic and squash and apple; cook, stirring occasionally, 8 minutes.
- Stir in vegetable broth and coconut milk. Bring to a boil; reduce heat. Simmer until squash is tender about 20 minutes.
- Add cilantro, salt and basil. Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Serve hot, with plain yogurt or sour cream, pepper, and pumpkin seeds, if desired.
Jari Love – original creator of Get RIPPED! DVD series and group exercise classes. The hot-selling and critically acclaimed Get RIPPED! series enables individuals of any fitness level to burn up to three times more calories than the traditional weight-training program, and has received rave reviews from fitness critics throughout North America since the first title debuted in late 2005.