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Healing Gingered Butternut Squash Soup with Beet Slaw is a clean and healthy meal that boosts the immune system and is anti-inflammatory.
This butternut squash soup and the beet salad that went on top of it were intended as a cold busting, soothing, healing anti-inflammatory meal.
My boyfriend and his brother were sick with a cold last week. My bf’s brother, being a very health-conscious individual who seeks natural remedies for ailments, made a beet salad that he found on a paleo website.
It was delicious! I wanted to put it in a blender and make a smoothie out of it. I refrained in order to put it on the roasted butternut squash soup I made, but don’t be surprised if you see the salad in smoothie-form soon.
The cool, sweet nutty beet salad went well with the warm creamy gingery butternut squash soup and added a nice texture element.
This time of year, squash, apples and/or sweet potatoes should be in everything. Everything, I tell you. They’re all nutritious, filling, and smell so freaking good when you’re cooking with them!
The added benefit is they’re chock full of vitamins to keep the doctor away or comfort the sick. A thick roasted butternut squash soup with a beet salad on top? A nice cleanse to heal the body and a dern great dish!
Gingered Butternut Squash Soup with Beet Slaw
Ingredients
For the Butternut Squash Soup
- 1 medium-sized butternut squash
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt or to taste
- 1 cup coconut milk, full-fat recommended
- 4 cups vegetable or chicken broth
Instructions
To Make the Soup:
- Preheat the oven to 375 degrees. Cut butternut squash in half length-wise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.
- Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth. Depending on the size of your butternut squash, you may need to add more broth or coconut milk to reach desired consistency.
- Pour the soup into a pot and heat to a low boil. Remove from heat and serve with beet salad and a drizzle of coconut milk on top.
To make the Beet Slaw:
- Put beets and carrots into food processor.
- Chop until finely grated, Remove to a serving bowl. Grate orange peel over beets and carrots. Without washing the food processor, place apples in with the juice of the orange. Pulse to grate and remove to the serving bowl.
- Place sliced ginger and walnuts in the processor and pulse. Remove to bowl.
- Add coconut, olive oil, parsley, seeds, and sea salt and mix. Allow to sit for flavors to blend.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
We have a vegan and a vegetarian within our staff at work. This recipe is perfect for an office lunch this Friday to celebrate the last work day before Christmas.
This is right at the top of my type of comfort food list. Looks so delicious. I could make it and eat it everyday for lunch!
This looks so yummy, but do you think this would work without the coconut? I’m sure I can leave it out of the slaw, but wonder what I could sub for the coconut milk. I just really don’t like the flavor.
Hi Judy! Thanks for asking! It would definitely work without the coconut milk 🙂 I’d recommend subbing out the coconut milk for half&half or cream. If you avoid dairy as well, you can simply use more vegetable or chicken broth, though some form of cream will give it a nice taste. Let me know if you end up trying it out!! 🙂