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Easy Butternut Squash Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 1 lg butternut squash halved lengthwise and cleaned out
- 2 tablespoons olive oil
- 3/4 teaspoon salt or to taste
- 1 thumb ginger coarsely chopped
- 1 can coconut milk or to taste
Optional Toppings
- Lemon zest and coconut flakes
- Sauteed mushrooms and chopped cilantro
- chili flakes
- pumpkin seeds
Instructions
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Preheat oven to 350 F
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Place butternut squash cut side up on a baking tray. Drizzle with oil, sprinkle with salt and pepper. Bake for 70 to 90 minutes, or until it is very tender and the surface is caramelized. You should be able to insert a fork into the thickest part easily.
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While the squash is still warm scoop out squash flesh and place it in a food processor or a blender.
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Add half of the ginger and 1/3 can of coconut milk. Blend until smooth. Adjust consistency and flavor with water and/or coconut milk until desired texture.
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Puree the other half of squash by using the same method.
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Combine the two patches and mix well.
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You can serve the soup hot or cold. Either way is tasty.