Butternut Squash Soup
An easy to make, delicious soup. Have with the above pear salad and some crusty bread.
– 2 tbs olive oil
– 1 onion, chopped
– 1 stalk celery, chopped
– 1 carrot, chopped
– 2 medium potatoes, cubed
– 4 cups chicken stock
– salt and freshly ground black pepper to taste
– 1 tbs grated peeled, fresh ginger root
– 1 tsp. red pepper flakes
– 1 medium butternut squash – peeled, seeded, and cubed
– 1 small can coconut milk
Melt the butter in a large pot with the oil, and cook the onion, celery, carrot, potatoes, squash and seasonings for 10 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Add more stock as necessary.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock and coconut milk. Heat through and serve with a dollop of plain yogurt.