Creamy Coconut Butternut Squash Soup with Giveaway
Ingredients
- Butternut squash
- Olive oil
- Salt
- Pepper
- 1 onion
- 3 garlic cloves
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 2 cups vegetable broth
- 1 can coconut milk
Preparation
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half and remove the seeds. Rub the cut sides with olive oil and sprinkle with salt and pepper.
Place the squash halves on a baking sheet, cut side up, and roast in the preheated oven for about 1 hour or until the flesh is tender.
While the squash is roasting, heat olive oil in a large pot over medium heat.
Add the chopped onion and garlic cloves to the pot and sauté for 5-8 minutes, until they become translucent and fragrant.
Add the cinnamon, ginger, cumin, and cayenne to the pot and sauté for another minute to toast the spices.
Once the roasted butternut squash is ready, scoop out the flesh and add it to the pot.
Pour in the vegetable broth and the can of coconut milk.
Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.
Using a hand blender or regular blender, blend the soup until smooth and creamy.
Season with additional salt and pepper to taste, if needed.
Serve the creamy coconut butternut squash soup hot and enjoy!