Butternut Squash Sablefish Soup

Butternut Squash Sablefish Soup cooked in one pot, bathed in coconut milk and seasoned with cumin, turmeric, paprika, and parsley. Loaded with anti-inflammatory properties and high in omega-3 healthy fat. A healthy lunch or dinner that’s sure to warm you up! 

Prep Time: 40 minutes 

Cook Time: 30 minutes 

Yield: 4 servings  

Ingredients

• 4 packages sablefish, thawed  
• 1 medium butternut squash 
• ½ cup shallots 
• 4 garlic cloves, minced 
• 2 cups water 
• ½ cup coconut milk 
• 1 tbsp. extra virgin olive oil 
• 1 tsp. cumin 
• ½ tsp. turmeric 
• ½ tsp. paprika  
• 1 tsp. dried parsley 
• salt and pepper to taste 
• fresh parsley for garnish 

 How to Make It 

 1. Preheat oven to 400 F. Prepare a baking sheet with parchment paper.  

2. Slice the butternut squash in half lengthwise. Remove seeds, then place flesh side down on the baking sheet. 

3. Bake 40-45 minutes until squash is tender.  

4. Remove from the oven and cool 10 minutes before removing the flesh and slicing into cubes. 

5. Heat a large pot over medium heat. Place extra virgin olive oil, onion and garlic in the pan.  

6. Sauté 2-3 minutes until onions are translucent.  

7. Next add squash, cumin, turmeric, paprika, salt, and pepper. Simmer another 2-3 minutes. 

8. While the squash cooks, remove the skin from the fish and cut into 1-inch pieces. 

9. Place fish in the pot with water and coconut milk. Stir to combine.  

10. Bring the pot to a boil, then immediately reduce to a simmer. Simmer 15 minutes covered until fragrant. 

11. Stir in the dried parsley and serve immediately with fresh parsley for garnish.