This soup is awesomeness in a bowl. Promise.
It is slightly sweet, creamy, and healthy… is that not fabulosity? No added oil, it is gluten free, and perfect.
We started off with dried coconut which was soaked for an hour in warm water and then blended. The milk was extracted using a cheesecloth.
The fresh coconut milk is the base of the soup. Throw in onions, the milk, and roasted squash into a processor and blend till smooth.
Pour in this blend into a pot, add the spices, and cook on low heat for about 10 mins.
Coconut + Butternut Squash soup
Prep time
Total time
Author: ChiO
Ingredients
- 1 cup of roasted butternut squash.
- 1 cup of fresh coconut milk
- ½ tsp salt
- 1 tsp ginger
- ¼ of a small onion
- ¼ tsp hot pepper
Instructions
- Add all ingredients into a food processor and blend till smooth
- Pour blended mixture into a pot.
- Set pot on stove and cook soup on low heat for about 10mins
- Turn of heat, and serve
Thats all friends. Dinner is ready!
We topped it with some roasted shallots and dried coconut.