Ingredients:
- 1 large or 2 small butternut squashes
- 1 large yellow onion
- 1/2 can of coconut milk
- salt and pepper to taste
- 1-2 cups of the cooking water
- optional: ginger and/or turmeric in fresh or powdered form
“One of the greatest pleasures in life is doing what people say you cannot do” - Walter Bagehot
Directions:
Peel and cut your butternut squash in 1 inch cubes. Fill a large pot with water and bring to a boil. Add the squash cubes and let simmer until soft to the fork. During the cooking of the squash, mince and sauté your onions until they are well cooked, or translucent.
In your blender or food processor, add the cooked squash, the onion, the coconut milk, the cooking water, salt, pepper and optional spices. Blend thoroughly until smooth or desired consistency. Your soup is ready to be served.
Once in individual bowls you can add a drizzle of olive oil and/or some slightly roasted pumpkin seeds. Enjoy!
Cheers to your health!
Sophie DeVore
For consultations or for any questions please contact me via my website’s contact form by clicking on this link: