Simple + Sensational Squash Soup

1 large butternut squash
1 medium onion, chopped
2 stocks celery, chopped
1-2″ piece of ginger, grated
2 tbsp coconut oil or cooking oil of choice
1 can coconut milk
2 cups water

1. Pre-heat the oven to 400 degrees.  Wash the outside of the squash and pierce with a sharp knife along all sides.  Placing the squash (whole) on a baking sheet or in pyrex pan, cook for 45-60 minutes or until a knife can slide through the center easily. 

2. Heat the coconut oil in a large soup pot on medium heat.  Add onions, celery and ginger, sauteing until the onions are clear and celery is soft. 

3. Turn the heat down to low, stirring in the coconut milk and water.

4. Once the squash is cooked thoroughly, either set it aside to cool (making it easier to peel) or being very careful of the hot temperature, slice the squash, scoop out and throw away the seeds, and scoop out the flesh of the squash, adding the flesh to the pot with coconut milk.

5.  Blend everything in the blender until smooth, adding additional water if necessary.  Return the soup the pot to heat for serving.  Garnish with a celery leaf.

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