Coconut-Based Butternut Squash Soup
Yield: 4
INGREDIENTS:
4 cups of peeled and cubed butternut squash
1 (13.5oz) canned coconut milk
2 tsp diced raw ginger (or ¼ tsp ground ginger)
1/2 tsp himalayan salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
INSTRUCTIONS:
Fill a medium-large sauce pot 2/3rds of the way with water. Begin to boil.
Peel and chop butternut squash (removing seeds).
Carefully add chopped squash and boil until tender (around 10-15 minutes). You can check if the squash is ready by piercing a piece with a fork. If it is soft and easy to peirce, it is ready.
Clear your sink, take out the plug, and place a colander/strainer inside the sink.
Using an oven mitt, grab the handle(s) of the sauce pot, and carefully strain the squash away from you, by pouring the squash and water into the colander/strainer.
Add the cooked/strained squash into the blender (or use an immersion blender).
Add one 13.5 oz can of coconut milk (start with less and add more to your desired consistency).
Season with ginger, salt, pepper, garlic.
Blend until smooth.
Taste, adjust, then serve.
As mentioned you can serve the soup with crunchy curry chickpeas. Here is the recipe:
Preheat oven to 375.
Rinse and drain a 13.5 oz can of chickpeas. Dry chickpeas well in a towel and then mix on a cookie sheet with 2 tbsp of olive oil, 1 tsp of curry powder, and 1/2 tsp of garlic powder. Bake for 30-35 minutes, tossing occasionally until crispy. Serve on top of soup!