BUTTERNUT SQUASH SOUP
If you have a butternut squash sitting around and you don’t know what to do with it, you should make this. This recipe does take some time, but it is totally worth it. You can eat it as a soup with some bread, or you can even put it on top of some eggs + goat cheese in the morning. It is versatile and delicious.
Spice Level: 1/5*
Prep Time: 45 min
Cooking time: 15 min
* My spice tolerance is high so don't blame me if this is too spicy for you
1 Butternut Squash
1 White Onion
2 TBSP Oil
7 Garlic Cloves (crushed)
1 TSP (or more) of Black Pepper
Salt (to your liking)
1/4 TSP Turmeric
1/4 TSP Chilli Powder
1/2 TSP Coriander Powder
1 1/2 TSP Brown Sugar
1 Can Coconut Milk (can be full fat or not)
Juice of one lime
BUTTERNUT SQUASH VIDEO
Half and peel the onion, and bake with the butternut squash (whole) at 400℉ for 45 minutes. Once butternut squash is soft and can be poked through easily with a knife, take it out of the oven and carefully peel and chop it up into 1/2 in cubes. Cut up the onion too.
Heat the oil on medium heat and once hot, add the garlic. Stir until fragrant and brown (~4min)
Add in the onion and butternut squash chunks. Mash it up to the best of your ability and make sure to distribute with garlic.
Add in the turmeric, chilli powder, and coriander powder. Mix evenly with the butternut squash, garlic and onion.
Add in the coconut milk. Mix well and let it simmer on low heat for a couple of minutes.
Squeeze in the lime.
Use a hand grinder to blend to desired consistency.