Butternut (or Pumpkin) Coconut Soup

Actually, you can use any kind of winter squash to make this soup… each one will give it a slightly different flavor. I usually roast my squash in the oven just because it adds a lot of flavor but if you are pressed for time or just don’t feel like turning on the oven, just peel and chop the squash after removing seeds and throw it in the pot. It’s as easy as that.

• 1 butternut squash, halved and seeded
• 2 tablespoons extra virgin olive oil
• 1 cup of minced onion
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 4 cups water ( you could use vegetable stock but I think it takes away from the squash flavor)
• salt and pepper to taste
• 1 can of coconut milk( I use the lite)

1. Preheat the oven to 350F.
2. Place the butternut squash cut side down on a baking sheet. Bake at 350F for about 25 minutes, or until tender and a knife inserted in the flesh comes out easily. Remove from the oven and set aside to cool. When cool enough to handle, scrape out the flesh and set aside.
3. Heat oil in a saucepan over medium heat and add the onion. Reduce heat to low and cook until the onion is transparent but not browned. Add the roasted squash( or uncooked cubes of squash) and cook for 2-3 minutes.
4. Add coriander, cardamom, nutmeg, salt, pepper, water and coconut milk and bring to a slow boil. Then reduce heat to a simmer. If using cubed squash instead of roasted squash, cook until squash is soft. Otherwise cook for 15 minutes.
5. Once squash is cooked remove from heat and puree, adjust seasoning with salt and serve.