Wednesday, March 18, 2009
Butternut Squash Coconut Soup
To quote Thomas again, "Too easy." And too good. I'm so full from the butternut squash curry I had for dinner, but kept stealing bites of this anyway. Butternut squash is just so flavorful, it hardly needs much to make the flavor pop. Make sure you use a rich, nutrient dense chicken stock.
1-2 cups of butternut squash cubes (I used the bottom of the squash, leftover from curry)
2 c chicken stock
1 onion, diced
1 t cinnamon
1 t nutmeg
1 c coconut milk
Saute onion in large skillet.
Add squash, spices, and stock and simmer until squash is soft.
Remove from heat. Puree in food processor, blender, or with stick blender.
Stir in coconut oil and season to taste. Yummm!