Butternut Squash Soup

This is a lovely recipe that came mostly from Bon Appetit and the spicing from All Recipes online. I have made it with different types of squash and even with some sweet potatoes. It comes out great each time. This serves 4-6.

Ingredients

• 1 medium butternut squash (about 2 lbs) or other squash

• 3 cloves garlic, peeled and chopped

• 1 yellow onion, peeled and chopped

• 2 inches of fresh ginger, peeled and chopped

• 1 13.5 oz can of unsweetened coconut milk (set aside a little for garnish)

• 2 Tbs olive oil

• 3 cups water

• 3 tsp vegetable Better Than Bullion boullion paste*

• 2 tsp curry powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes

• 1 lime, juiced (optional)

• 1/4pepitas (to top each bowl)

Directions

1. Cut the butternut squash in half (or quarters), scoop out and discard the seeds, then roast in the oven (350 degrees) until soft. Cool down and peel. You can also peel first, cut it up and cook it until soft in the soup mixture.. Either will work. I usually put a little olive oil on the cut side and roast cut side down. When roasted and cooled, cut up the squash into pieces.

2. Pour olive oil in your pan. Saute the chopped onion, garlic, ginger, salt, and red pepper flakes together in the olive oil until soft (5-7 min).

3. Shake up the can of coconut milk or mix until blended (it separates in the can). Set aside 3Tbs of coconut milk to top the soup before serving.

4. Put the rest of the coconut milk, water, and bullion paste in the pan with the sauteed veggies. Add chopped up butternut squash and bring everything to a boil. Turn down heat and cook a few minutes more.

5. Cool down mixture. When slightly warm, blend in a blender in batches.

6. Warm the blended soup back up to serving temperature. Ladle into bowls and serve with extra coconut milk (poured in a circle in each bowl or on the top of the soup) and lime juice. You can also top with a little chopped cilantro if you like.

*I use Better Than Bullion Vegetable bullion paste to make veggie broth. If you don’t have this, you can substitute vegetable broth for the water and bullion paste. You would then need 3 cups of veggie bullion.