Butternut Squash Soup
Prep Time: 20 Minutes
Cook Time: 1 Hour
- 1 or 2 butternut squashes (1 is good for about 3 good portions)
- 1 or 2 cans of coconut milk, depending on the number of squash you prepare. (you’ll find it in most grocery stores and at your health food store, look for organic without any other ingredient except maybe guar gum)
- Salt and Pepper is optional, but I think they bring out the taste and are a good addition in small quantity
- Any fresh out dried herb you’ve got laying around
- Preheat your oven to 350 F.
- Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.
- Put the halves cut side down on a baking sheet and put in the oven for about 45 minutes. It might take longer, but I suggest you check them after 45 minutes.
- Verify that the flesh is fork tender and it’s ready.
- Either wait for the squash to cool down a bit so it’s easier to handle or you put on some gloves of some kind. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut for 1 squash.
- Place on burner at low and start mashing the squash with a potato masher.
- Note that you could also easily put the flesh and coconut milk in a blender and blend the mixture.
- Once everything is mashed, adjust the consistency by adding some coconut milk to taste.
- Season with salt and pepper to taste.
- If you want to go fancy, grate a bit of fresh nutmeg.
- You can also add some grated fresh ginger or garlic for a nice spin on the taste.
- Serve and enjoy!
- Put some fresh herbs on top if you have some.
- For added style, you can drizzle some more coconut milk in a spiral on the served bowls to create a white swirl.