Hey Everyone,
Here’s a great variation of your butternut squash soup that’s normally made with milk or heavy cream. It turns your vegetarian soup in a vegan one with one simple and delicious change. Coconut milk! Not coconut milk from the carton though, that has been watered down and homogenized. Canned coconut milk is creamy and full fat, no water in there! Enjoy.
- 2 Butternut Squash, cut in
- half, seeds removed
- 1 Tbs minced garlic
- 3 Tbs minced ginger
- 2 t. salt
- 2 t. cardamon
- 3 t. cumin
- 2 t. curry powder
- Juice of 2 limes
- 1 Onion, chopped
- 4 carrots, chopped
- 2 potatoes, cut into chunks
- 1 can coconut milk
- ? cup maple syrup (optional)
- 12 cups water Parsley or cilantro (optional)
- ? t. cinnamon
- 1 t. tumeric
- Lay out the Butternut Squash, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until squash is soft. Meanwhile, in large stock pot, saut? the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes. When the butternut squash is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add enough water to cover the squash by 3? inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk and lime juice. If the soup is too thick, add some more water. Add the maple syrup, if desired. Adjust spices and salt to taste. Garnish with parsley or cilantro.
Step-By-Step Instructions
Lay out the Butternut Squash, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until squash is soft.
Meanwhile, in large stock pot, saut? the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes. When the butternut squash is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot.
Add enough water to cover the squash by 3? inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes.
Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk and lime juice. If the soup is too thick, add some more water. Add the maple syrup, if desired.? Adjust spices and salt to taste. Garnish with parsley or cilantro.
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