Double nut fun!
This dish is perfect for a cool, rainy night! The hearty roasted butternut squash marries perfectly with the creamy coconut! Butternut squash is a great source of antioxidants and vitamins!
Ingredients:
Slice squash into quarters and roast in oven at 375 degrees for 45 minutes to 1 hour. Ensure the squash is soft and cooked.
Remove from oven and let cool for half and hour.
Add cooked squash to blender or food processor and puree until smooth. Next puree coconut milk/cream with tomato, fresh minced ginger, salt and pepper until smooth. With a spoon, mix into the pureed squash. Lastly add in 1.5 cups of vegetable broth, warm and serve. Garnish with shredded coconut.
Enjoy!
This dish is perfect for a cool, rainy night! The hearty roasted butternut squash marries perfectly with the creamy coconut! Butternut squash is a great source of antioxidants and vitamins!
Ingredients:
- 1 Butternut Squash
- 1 Can of Coconut Milk (or cream, depending on how creamy you want your soup)
- 1.5 cups of vegetable broth
- 1 Tomato
- 1 tsp fresh minced ginger
- 1/2 tsp of salt
- Fresh Ground Pepper
- Shredded Unsweetened Coconut
Slice squash into quarters and roast in oven at 375 degrees for 45 minutes to 1 hour. Ensure the squash is soft and cooked.
Remove from oven and let cool for half and hour.
Add cooked squash to blender or food processor and puree until smooth. Next puree coconut milk/cream with tomato, fresh minced ginger, salt and pepper until smooth. With a spoon, mix into the pureed squash. Lastly add in 1.5 cups of vegetable broth, warm and serve. Garnish with shredded coconut.
Enjoy!