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:

  1. 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.
  2. Sauté your onions, peppers, and garlic in a sauté pan, with a spray of oil, until tender (about 5 minutes) on medium heat.
  3. 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.
  4. 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.
  5. Turn mixer on low, increasing the speed a little at a time. Mix until smooth. Feel free to add more liquid if too thick.
  6. Once nice and smooth, place in soup pot and heat on low for a few minutes. 
  7. Stir, taste, and adjust seasoning to your liking.
  8. Divide into bowls and top with a droplet of coconut milk, red pepper flakes, feta, and/or cooked spinach.
  9. Serve with a little crusty bread on the side.
Tawana Cherie Miller Bio