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 in place of regular cream because I’m a lactard.  Yes, lactard!  That means that my darn lactase enzymes deserted me a long time ago and I have to make do with substitutions!! I also add quite a bit of ginger because I like a kick to my soups.  This soup and a nice buttered 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 Squash1 White onion finely diced1inch ginger, minced4 cloves garlic, minced½ tsp salt

½ tsp black pepper

1 tsp cumin powder

¼ tsp cayenne pepper

4 tbsp Olive oil

1 can Coconut Milk (Use milk or heavy cream if you are not allergic to milk)

 

  1. Get a nice size butternut squash (or pumpkin), peel and chop  into small cubes
  2. 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)
  3. Blend the pumpkin into a puree and leave in blender
  4. Heat a deep saucepan and to the oil, add onions and fry until soft. Add the ginger and garlic and fry for  1 minute
  5. Add spices (salt, black pepper, cumin, cayenne pepper) and cook for 1-2 minutes.  Smell is heavenly …
  6. Dump onion spice mixture into puree and blend for 1 minute then dump entire mixture back into the saucepan, which is over low heat.
  7. 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!
  8. Serve in bowls with warm buns, toast or sandwiches

*Soup can be frozen for up to 2 months*

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