Moroccan Butternut Squash Soup {Vegan}

In frigid single-digit Michigan winter weather, this warm & spicy butternut squash soup is good for the body and soul.  This version plays off of a basic recipe.  Play with the spices if you like.  If you dislike curry powder as some do, just use what you like instead.  Sage & thyme is a nice combo. The spice amounts below are a rough estimate, as I made my own curry powder today.

Squash is an awesome source of prebiotic fiber and great for the digestive system.  Bulk up those benefits by adding fresh ginger and extra garlic.


MOROCCAN BUTTERNUT SQUASH SOUP

Ingredients: 

2 carrots, rough chop
2 celery stalks, rough chop
1 medium onion, diced
2 T coconut oil (or sub butter)
2 cloves minced garlic or 1 roasted head of garlic
8 cups of water
{The above ingredients make the veggie broth, but feel free to use 2 boxes of store bought}

1 large butternut squash (mine was 4.5 lbs)
2 tsp salt (plus more to taste)
1 tsp ground cumin
2 tsp curry powder (or use a variety of curry spices to make your own)
2 T chopped cilantro

Directions:

Preheat oven to 375.  In a large soup pot, heat fat.  Add in the onions, carrots and celery and garlic. Saute for 10 minutes, stirring occasionally. Add 8 cups water and the 2 tsp salt and turn to a boil.  Reduce heat and cover.

Cut butternut squash in half and scoop the seeds out.  Drizzle with a bit of olive oil and a pinch of sea salt and roast, cut side down for 45 minutes, until fork tender.  Let cool for 20 minutes or until you can handle it.

Scoop the squash right into your broth.  Add the ground spices and let simmer for 30-60 minutes.  Add cilantro and a squeeze of lemon if you like.  Whiz with an immersion blender and serve with a bit more cilantro garnish.