Coconut Squash Soup
This soup can be made thick or thin and eaten for any meal of the day. It makes a warm, hardy breakfast on cold mornings!
Ingredients
- 1 Butternut squash
- 1 winter squash (Delicata is nice!)
- 1 medium carrot shredded
- 3 Tbsp fresh garlic minced
- 3 Tbsp fresh ginger minced
- 1 tsp nutmeg ground
- 2 tsp cayenne pepper
- 5 cups coconut milk
- 1 cup water or more, depending on desired consistancy
- 1 medium onion diced
Servings:
Instructions
- Split squash lengthwise. Oil with olive oil, + salt and pepper. Lay flesh side down, and roast at 400 degrees for one hour or till tender.
- Sweat onion in a large pot with extra virgin olive oil. Add garlic and ginger. Add roasted squash -skins and seeds removed, carrrot and spices. Cook for 10 minutes at medium heat.
- Add coconut milk and water. Bring to a simmer.
- Puree in small batches, adding water if it's too thick. Return to pot and simmer for 10 more minutes. Salt and pepper to taste.
Recipe Notes
How to sweat an onion
- Dice the onions you want to sweat.
- Put a thin layer of olive oil in a pan on your stovetop.
- Add the onions to your pan and cover with a tight fitting lid.
- Cook the onions over low heat on your stovetop.
- Stir the onions occasionally with your spatula. Place the lid back on the pan after you finish stirring.
- Continue to cook the onions over low heat until they are translucent and have a soft texture, which will indicate that the onions are done.
- Use your onions in the recipe.
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