Roasted Butternut Squash Soup
Roasted Butternut Squash Soup with Coconut Milk
Ingredients:
- 2 TBS olive oil
- 1 medium-large butternut squash*
- 1 medium onion, thinly sliced
- 2 TBS fresh ginger, peeled and grated
- 2 cups water (or milk)
- 1 can coconut milk
- 1/4 tsp cayenne pepper
- 1 TBS fresh lime juice
- Garnish: Toasted pumpkin seeds
*Heat oven to 350°. Halve washed squash, seed, and lightly coat cut side with olive oil. Place on jelly roll pan (use either Silpat or parchment paper) cut side down and roast for ~1 hour, or until completely soft. Remove from oven and cool just long enough to handle. Peel flesh from skin and add to soup in order listed.
Heat Dutch oven and add 1 TBS olive oil to pan. Add sliced onion and sauté until completely softened. Add ginger, sauté additional minute. Add 2 cups water (or milk), coconut milk, cayenne pepper, salt to taste, and squash. Bring to a boil, reduce heat and simmer 15-20 minutes.
Using stick blender, blend until completely smooth. If needed, thin with additional water. Stir in lime juice and serve with toasted pumpkin seed garnish.
4 servings