Eosinophilic Esophagitis Friendly Coconut Roasted Butternut Squash Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.5(27)
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
- 3 tbsp garlic-infused oil, divided
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 6 scallions, green tops only, thinly sliced
- 1 tsp ground ginger
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- 4 cups chicken broth
- ½ cup coconut cream
- 1 tbsp maple syrup
For serving
- scallion greens, thinly sliced (optional)
- coconut cream, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cubed butternut squash in a single layer on a large baking sheet. Drizzle with 2 tablespoons of the garlic-infused oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat evenly.
- 2
Roast the squash for 30–35 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are deeply golden.
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