Butternut Squash Soup with Toasted Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1-2 butternut squash, 1 large or 2 small |
2 cup(s) coconut milk |
2 tablespoon(s) coconut oil |
1 medium yellow onion chopped |
3 cloves garlic minced |
1 1 inch piece ginger minced |
2 teaspoon(s) garam masala |
2 teaspoon(s) ground coriander |
1/4 teaspoon(s) red pepper flakes |
sea salt to taste |
toasted pine nuts |
Directions:
1. ) Bake squash on 350 degrees for 1 hour or until tender
2. ) Heat oil in a large pot over medium heat, add chopped onion and sauté until translucent. Add garlic and ginger and sauté another minute, then add spices stirring until fragrant.
3. ) Add coconut mixture to the pan and reduce to simmer, meanwhile break up squash into pieces and add to pan, mashing slightly with spoon.
4. ) Transfer mixture to blender (blending in batches works best) blend on high (or hot soup setting if you have vitamix) adding more water if necessary. When soup has reached a smooth texture return to soup pot on low heat until ready to serve.
5. ) Toast pine nuts in a skillet or the oven and watch closely to make sure they don't burn. Sprinkle on top of soup and enjoy!
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