Roasted Butternut Squash & Ginger Soup


1 organic butternut squash

Avocado oil or olive oil

3-4 cups chicken bone broth or vegetable stock

1 teaspoon himalayan salt

½ cup coconut milk

1 cup canned chickpeas, rinsed thoroughly

1 clove garlic

1 teaspoon fresh grated ginger

Avocado, diced

Toppings-1/2 cup plain yogurt, ½ teaspoon cumin, ¼ teaspoon himalayan salt

*1 cup pepitas (pumpkin seeds), 1 teaspoon avocado oil or olive oil, 2 teaspoons chili powder, ½ teaspoon salt

*Avocado, diced


Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and brush with oil. Remove the stem-end and bottom-end of the squash, then cut in half lengthwise. Scoop out and discard the seeds.

Place the squash halves, skin side up on the oiled baking sheet, and roast for 45-60 minutes until tender. Set the squash aside to cool. Reduce the oven temperature to 325 degrees.

Prepare the toppings. Mix the yogurt, cumin, and salt together. Mix in water, a teaspoon at a time until a syrup-like consistency is reached. Set aside.

Combine the pepitas, oil, chili powder, and salt, and spread on a baking sheet.

Bake in the 325 degree oven for 10-15 minutes, stirring occasionally. Immediately remove the pepitas from the baking sheet to avoid burning, and set aside.

Once the squash has cooled enough to handle, gently tear off the skin and remove any sticky pieces with a knife. Cut each half into 4-5 pieces, and place in a blender with 3 cups broth, salt, pepper, coconut milk, chickpeas, garlic, and ginger. Blend until a smooth consistency is reached, adding more broth if needed.

Taste for seasoning, and add more salt and pepper if desired.

Top with a drizzle of cumin yogurt, avocado, and toasted pepitas.

Peggy Van Cleef