BUTTERNUT SQUASH SOUP with COCONUT MILK

ROASTED BUTTERNUT SQUASH SOUP

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KEY INGREDIENTS

- Butternut Squash - Sweet Onion - Garlic - Ginger - Salt - Cinnamon - Cayenne Pepper - Coconut Milk - Vegetable Broth Click For Full List

SQUASH

Preheat oven to 425°. Drizzle olive oil and sprinkle salt on the inside of both halves of the butternut squash. Place squash face down on a large baking sheet lined with parchment paper. Bake for 40-50 minutes. Full Recipe Here

SAUTÉ

In a medium saucepan, combine olive oil and onion. Sauté on medium heat for 3-4 minutes. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes. Full Recipe

Add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine. Reduce heat to low, cover, and let simmer for 5 minutes. Once squash is done cooking, remove flesh and discard skin.

SERVE

Add squash and coconut milk mixture to a high powered blender. Puree for 2-3 minutes, until contents are smooth. Pour back into saucepan and reheat. Stir ingredients in pot. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy! See More

To Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. To Freeze: Seal in a freezer-safe airtight container for up to 4-6 months.