Mold Detox Friendly Roasted Butternut Squash Soup with Turmeric & Ginger
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Learn more →Ingredients
4 servings
- 1 large butternut squash (about 3 lb), halved lengthwise and seeded
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pumpkin seeds (pepitas), dry-roasted (optional)
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with a pinch of salt and pepper.
- 2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden and caramelized.
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