BUTTERNUT SQUASH SOUP
I love butternut squash, I usually make my butternut mac n cheeze with it, but tonight I decided to try my hand at a butternut squash soup, and I'm so glad I did! It falls somewhere between a savory soup, and a decadent dessert, and oh it's so delicious and satisfying. Give it a try and make it your own with your own level of spices.
1 med deseeded Butternut Squash, roasted at 400 degrees for about an hour or until tender. scrape from skin and set aside
1.5 tsp of ground ginger (the moist kind you buy in the jar)
1/4 white onion, diced
1 stalk of celery, diced
4 cloves of roasted garlic (roast whole globes of garlic wrapped in foil at 400 degrees for 45 min, then squeeze out garlic)
16-20 oz of veg broth depending on your desired thickness, I like mine quite thick.
4 oz of light coconut milk, plus 1.5 oz to stir in just before serving
S&P to taste
pinch of pumpkin pie seasoning
In a saucepan saute your onions and celery, until tender and lightly carmelized. I like to saute' in veg broth but do your own thing. While that is sauteing, put the butternut squash, ginger, garlic, veg broth, 4 oz of lite coconut milk into blender and blend and blend well. When the onions and celery are tender, add those to the blender and blend all well. Pour this all back into your sauce pan and heat thoroughly over low to med heat adding more veg broth until you get the right thickness for your own personal taste. Add your salt and pepper, and the pinch of pumpkin pie seasoning. Pour into serving bowl while piping hot, Add just a bit more of the coconut milk into the center and stir lightly to make it look pretty. Enjoy this deliciousness. This makes 3 servings, approx 275 calories per serving.
I love butternut squash, I usually make my butternut mac n cheeze with it, but tonight I decided to try my hand at a butternut squash soup, and I'm so glad I did! It falls somewhere between a savory soup, and a decadent dessert, and oh it's so delicious and satisfying. Give it a try and make it your own with your own level of spices.
1 med deseeded Butternut Squash, roasted at 400 degrees for about an hour or until tender. scrape from skin and set aside
1.5 tsp of ground ginger (the moist kind you buy in the jar)
1/4 white onion, diced
1 stalk of celery, diced
4 cloves of roasted garlic (roast whole globes of garlic wrapped in foil at 400 degrees for 45 min, then squeeze out garlic)
16-20 oz of veg broth depending on your desired thickness, I like mine quite thick.
4 oz of light coconut milk, plus 1.5 oz to stir in just before serving
S&P to taste
pinch of pumpkin pie seasoning
In a saucepan saute your onions and celery, until tender and lightly carmelized. I like to saute' in veg broth but do your own thing. While that is sauteing, put the butternut squash, ginger, garlic, veg broth, 4 oz of lite coconut milk into blender and blend and blend well. When the onions and celery are tender, add those to the blender and blend all well. Pour this all back into your sauce pan and heat thoroughly over low to med heat adding more veg broth until you get the right thickness for your own personal taste. Add your salt and pepper, and the pinch of pumpkin pie seasoning. Pour into serving bowl while piping hot, Add just a bit more of the coconut milk into the center and stir lightly to make it look pretty. Enjoy this deliciousness. This makes 3 servings, approx 275 calories per serving.
