1 medium butternut squash
1 13,5 oz can of coconut milk
1 tbs butter
Cooking oil
1 onion sliced thin
3-4 garlic cloves, minced
1 tsp ground turmeric
1 tsp ground coriander
Salt and pepper to taste
4-5 cups of chicken or veggie broth
Yogurt and cilantro for garnish
Preheat oven to 375. Lightly pierce squash with a knife around the circumference and towards the top and bottom. Put on a greased baking sheet and cook at 375 for 45-50 minutes until the flesh gives when pressed. Cool, cut in half and remove seeds. In a soup pot melt the butter and add enough oil to cover the bottom of the pan. Add onions and sauté until softened, about 4-5 minutes, then add garlic and stir for another minute. Add seasonings, the pulp of the cooked squash, and broth to the pan and bring to a simmer. Simmer for 15-20 minutes. Add in batches to a blender then add the soup back to the pot. Add the coconut milk and bring back to a simmer. Taste for seasoning, top with a dab of plain yogurt and some chopped cilantro and call it done.
Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 13,5 oz can of coconut milk
- 1 tbs butter
- Cooking oil
- 1 onion sliced thin
- 3-4 garlic cloves minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Salt and pepper to taste
- 4-5 cups of chicken or veggie broth
- Yogurt and cilantro for garnish
Instructions
-
Preheat oven to 375. Lightly pierce squash with a knife around the circumference and towards the top and bottom. Put on a greased baking sheet and cook at 375 for 45-50 minutes until the flesh gives when pressed. Cool, cut in half and remove seeds. In a soup pot melt the butter and add enough oil to cover the bottom of the pan. Add onions and sauté until softened, about 4-5 minutes, then add garlic and stir for another minute. Add seasonings, the pulp of the cooked squash, and broth to the pan and bring to a simmer. Simmer for 15-20 minutes. Add in batches to a blender then add the soup back to the pot. Add the coconut milk and bring back to a simmer. Taste for seasoning, top with a dab of plain yogurt and some chopped cilantro and call it done.
Recipe Notes
– serves 6-8