Butternut Squash Soup
This delicious yet easy recipe was sent to us by one of our customers and we are so glad she did (thanks Allison)! It's a great way to spice up the usual butternut squash soup recipe especially when the temperature drops.
- 1 butternut squash
- 1 medium onion, diced
- 2 carrots, diced
- 2 ribs of celery, diced
- 4 cloves of garlic, minced
- 1 1/2 Tsp of freshly minced ginger root
- 1 can of coconut milk
- 4-6 cups of vegetable broth or water
- 1 Tbsp Jaswant's Kitchen Tadka Masala
- Halve the squash and scoop out the seeds.
- Brush each side with melted butter and sprinkle with salt & pepper.
- Roast in a 425F oven for about an hour, or until a knife is easy inserted into the center. Allow the squash to cool until it can be handled.
- Sauté the onions, carrots, celery, garlic and ginger in some oil with 1 tbsp of the tadka masala until they are soft, about 5 minutes.
- Then scoop out the cooked squash and add to the pot.
- Add the broth or water and the coconut milk and bring to a boil, then turn down the heat and simmer for 10 minutes.
- Blend the soup until smooth. If it's too thick, add more broth or water until the desired consistency is reached. Adjust seasoning as needed. For a spicier version, add chilli powder of your choice. For smoky heat add 1/8 tsp of chipotle powder.
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