If you like the creamy, sweet taste of butternut squash, you will love this soup! A light hint of fresh pungent ginger and creamy coconut cream make this soup a hit with all my clients. Super easy to make and very hearty.
Time to share the goodness...
Wholesome Goodness!
1 Butternut squash (Kabocha or red curry squash are good, too!)
1 small Onion, diced
2 stalks Celery, diced
Can of Coconut cream
2" Fresh Ginger
Salt and pepper
Nutmeg
Time to share the goodness...
Wholesome Goodness!
1 Butternut squash (Kabocha or red curry squash are good, too!)
1 small Onion, diced
2 stalks Celery, diced
Can of Coconut cream
2" Fresh Ginger
Salt and pepper
Nutmeg
 | Peel your squash and cut into chinks. You can purchase it already in this form at fancy grocery stores like Whole Foods, Jimbo's, etc... Place in a pot with diced onion and celery. |
 | Make sure the can of coconut cream is high in fat. 13 grams is a good number. Higher is fine too! |
 | Peel and cut your ginger across the grain to break up the hairy fibers inside. This will make blending easier later. Add to pot about 2" of cut ginger. You can add more at the end if you need it stronger. |
 | Cook all ingredients in a pot, covered, till tender. About 20min or so. |
 | Blend in whatever way is easiest for you. I really love my emersion blender. Quick blending and easy cleanup! Add more fresh ginger if need for your taste. Also salt, pepper and a dash of nutmeg to finish it off. |
