Recipe Share: Butternut Squash – Carrot Ginger Soup

A cool event took place in Harlem last weekend. Graceline Court, a new luxury residential development in Harlem, hosted a New Year’s Resolutions Pop-Up Event with Whole Foods Market and Harlem Yoga Studio.  I have been out of town all week and couldn’t attend the event, but I wanted to share a yummy recipe that Whole Foods’ Chef Ali Smith prepared at the event. The soup contains some wonderful disease-fighting ingredients such as butternut squash, carrot, ginger, and kelp. I’m looking forward to trying out this recipe when I get back into town next week.

Thanks to Nicole and Mediashop PR for sending me the recipe to share with the LOHF readers. We hope you enjoy it!

Ali’s Butternut Squash- Carrot-Ginger Soup

• 1 medium butternut squash, peeled, seeds removed and cut into bite-sized chunks
• 6 medium carrots, peeled, cut into bite-sized rounds
• 4-5 tablespoons peeled, minced ginger
• 1 cans coconut milk, light
• 1 can coconut milk, regular
• 4 kaffir lime leaves, if available
• 1/2 cup coarsely chopped Thai basil leaves
• Filtered water, at least 4 cups
• Organic olive oil, ¼ cup
• Agave nectar, 1 tablespoon
• Celtic salt, 2 tablespoons or to taste
• 1 tsp granulated kelp or granulated kelp with cayenne (Main Seacoast Brand)

In a stainless soup pot or a LeCreuset-type enamel soup pot (not non-stick); warm enough olive oil to lightly cover the bottom of the pot (2-3 tablespoons olive oil). Add the cubed butternut squash and sauté on medium-low heat until squash starts to soften slightly, around 10 minutes. If squash is sticking, add a little more olive oil Stir frequently! Add minced ginger and sauté another 3 minutes, and then add the carrots and stir/sauté for another 4-5 minutes. Then add enough water just to the top of the squash. Bring to a boil, add the kelp, salt, kaffir lime leaves if you have them, cover and turn down to a low boil for 15-18 minutes (or longer) until the squash is totally soft. Add cans of coconut milk, the agave, stir, remove top and let cool to room temperature. (Can put the entire pot in the freezer to cool down if in a rush).

Remove kaffir lime leaves and begin to blend the mixture in a blender. Make sure to only fill blender 1/3 of the way full, then add a ladle at a time to the blender to make sure contents don’t explode out of the blender. Taste for salt and add more if needed. Once entire batch is blended add chopped Thai basil leaves. Can garnish with sesame salt! You can put it in portion size containers and freeze it if you like.  Enjoy! -Ali