Butternut Squash Soup

Today is one of those dreary days when all I want to do is curl up on my couch with a hot water bottle at my feet and a good book. And of course something hot to warm up my belly. My go-to meal when I really don’t want to cook is either soup or sandwiches and as I have a lot of butternut puree in my freezer the choice is a no-brainer – soup!

Butternut squash soup is easy to make and a sure crowd pleaser.  Its one of those soups that you can make your own by just adding a different set of spices. In my version, I use Coconut Milk/Cream. I also add quite a bit of ginger because I like a kick to my soups.  This soup and a nice thick piece of toast is all I need to get me to curl up on the couch with my cat, Joi, and just purrrrr…

Recipe for: Butternut Squash

Servings: 5 cups *depends on the size of squash/pumpkin*

Ingredients

Directions

1 large Butternut Squash 1 White onion finely diced 1 inch ginger, minced 4 cloves garlic, minced ½ tsp salt ½ tsp black pepper 1 tsp cumin powder ¼ tsp cayenne pepper 4 tbsp Olive oil 1 can Coconut Milk/Cream

Get a nice size butternut squash (or pumpkin), peel and chop  into small cubes Steam/Boil the cubed pumpkin in water until soft, but not mushy, about 8 minutes. (Reserve the pumpkin water so that you can thin out your soup with it later) Blend the pumpkin into a puree and leave in blender Heat a deep saucepan and to the oil, add onions and fry until soft. Add the ginger and garlic and fry for 1 minute Add spices (salt, black pepper, cumin, cayenne pepper) and cook for 1-2 minutes. Dump onion spice mixture into puree and blend for 1 minute then dump entire mixture back into the saucepan, over low heat. At this point if your soup is too thick, add ½ cup of the reserved pumpkin water to thin out the soup and then add entire can coconut milk until a creamy/silky consistency is achieved which should be about 2 minutes.  You can play with the soup consistency by either adding more water or more milk. Do not let the soup boil! Serve in bowls with warm buns, toast or sandwiches *Soup can be frozen for up to 2 months*

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