Recipe by Tawana Cherie Miller
What you Need:
- 1 Package of pre-cut butter nut squash (found in the produce section of your grocer)
- ¼ Cup of onion, roughly chopped
- ¼ Cup of orange pepper, roughly chopped
- ½ Cup of vegetable stock
- ½ Cup of canned culinary coconut milk (found in the Asian International aisle of your grocer)
- 4 Slices of fresh ginger, thinly sliced
- 1 Garlic clove, roughly chopped
- 2 dashes of sea salt
- Spray oil
- Pinch of red pepper flakes (optional)
Kitchen Tools Needed:
- High powered mixer (Vitamix), blender, or food processor
- Baking Sheet
- Sauté pan
- Medium size soup pot
How To Make:
- Heat oven to 400. Place pre-cut butter nut squash on a baking sheet, sprayed with 2 squirts of spray oil. Roast for 15 minutes.
- Sauté your onions, peppers, and garlic in a sauté pan, with a spray of oil, until tender (about 5 minutes) on medium heat.
- Once butternut squash is tender and a little brown, remove from oven and place, carefully (it will be hot), in your high-powered mixer/blender/food processor.
- Pulse a few times, just to get the squash moving, then add your coconut milk, a few splashes of the vegetable stock, the onion mixture, salt, and ginger.
- Turn mixer on low, increasing the speed a little at a time. Mix until smooth. Feel free to add more liquid if too thick.
- Once nice and smooth, place in soup pot and heat on low for a few minutes.
- Stir, taste, and adjust seasoning to your liking.
- Divide into bowls and top with a droplet of coconut milk, red pepper flakes, feta, and/or cooked spinach.
- Serve with a little crusty bread on the side.