Butternut Squash and Ginger Soup with Roast Chicken

Butternut Squash and Ginger Soup with Roast Chicken

Serves 2-4

3 tbsp ghee or sesame oil

1 tbsp fresh ginger, grated (or if fresh ginger gives you acid tummy, you can sub ½ tsp dried ground ginger, or omit completely)

1 tsp cinnamon

1 tsp ground turmeric

½ tsp black pepper

½ tsp nutmeg

¼ tsp ground cloves

¼ tsp red chili powder (omit if you are fiery)

1 medium sweet onion chopped

1 medium-sized butternut squash, peeled, seeded, and diced

4 c bone broth

1 can (13.5 oz) coconut milk

Salt taste

Roast chicken, shredded (optional)

If desired you can roast the squash prior to adding to soup: Preheat oven to 400. Toss cubed butternut squash with sesame oil and a little salt, pepper, and cinnamon. Spread on a parchment paper lined sheet pan and roast until golden brown, stirring occasionally, for around 45 minutes or so. Then add to soup as below.

In a large pot, heat sesame oil or ghee over medium heat. Add spices and stir, then add onion and ½ tsp salt. Saute onion until it begins to turn transparent. For more flavour, you may consider allowing the onions to brown and caramelize a bit. This all depends on how much patience you have.

If using raw squash, add it to the pan when the onions are about ¾ done and allow to brown with the onions.. If using roasted squash, add it when the onions are cooked to your liking.

Add the broth and bring to a boil. Reduce to simmer and allow to cook for 15-20 minutes until everything is tender.

Add the coconut milk, and if desired, puree with a hand blender until you have a smooth consistency. Pour in the coconut milk, add the shredded chicken, and stir well over medium heat until everything is well heated and the flavours have combined. Taste for seasoning, adding more salt if needed.

Serve warm with a little sprinkle of freshly grated nutmeg if you have it.