Easy Peasy Butternut Squash Soup

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.