Ginger-Orange Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion (chopped)
• 1 tablespoon grated fresh ginger
• 1 2 1/2-3 pounds butternut squash (peeled and cut into 1-inch chunks (about 8 cups))
• 1 small non-starchy potato, such as Yukon Gold or Red Bliss (peeled and chopped)
• 3 tablespoons maple syrup
• 4-5 cups vegetable broth
• Zest of one orange (or fresh lime zest)
• 3 tablespoons fresh orange juice (or lime juice)
• Fine sea salt
• 2 tablespoons chopped fresh cilantro or parsley
• 2 tablespoons chopped pistachios or pumpkin seeds
• 1/4-1/2 cup coconut cream or plant-based yogurt

Instructions

1. 1

   Heat oil in a large pot or Dutch oven over medium heat. Add the onion and ginger. Cook 5 minutes or until softened and translucent, stirring occasionally.

2. 2

   Stir in the squash, potato, maple syrup, 4 cups stock, orange zest and orange juice. Season generously with salt (start with 2 teaspoons if using water instead of stock). Bring to a simmer, then adjust heat to medium-low. Cover the pot and cook until the squash is soft when pierced with a fork, about 25 minutes.

3. 3

   Puree the soup in batches in a blender or with an immersion hand blender until very smooth.

4. 4

   Drizzle a spoonful of coconut cream over the soup and sprinkle with the herbs and nuts.