Eosinophilic Esophagitis Friendly Roasted Butternut Squash Soup
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.7(24)
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 3 lb), halved lengthwise and seeded
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt, divided, plus more to taste
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed and peeled
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt.
- 2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are deeply golden.
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