12-inchGinger, FreshCan sub for 2 tsp ginger powder
11-inchTurmeric, FreshCan sub for 1 tsp turmeric
1cancoconut milkFull fat
2cupsvegetable brothlow sodium
1pinchsea salt and black pepper
Slice the butternut squash in half and bake at 375F/176C for 30 minutes until soft. To speed up the cooking time, you can easily dice the squash into small cubes.
Once the squash is fork tender, remove from the oven and set to the side. Prep the fresh ginger and turmeric.
Heat a stock pot to medium-high heat and add a splash of water and the turmeric and ginger. Let heat for just a few minutes until soft.
From there, add all of the remaining ingredients in the list (including the squash) and bring to a boil. Let simmer for 10-15 minutes.
Take an immersion blender and blend the soup. If you do not have an immersion blender, safely transfer the soup to a blender and blend until smooth. I love to add a few chunks of squash inside but you can do as you wish!
Taste test and adjust. Sprinkle a bit of blakc pepper over the top to serve.