Ingredients
– 1 medium butternut squash (about 1 kg)
– 1 onion, chopped
– 2 tablespoons olive oil
– 2 garlic cloves, minced
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 4 cups vegetable broth
– 1 cup coconut milk
– Salt to taste
– Pepper to taste
Method
1. Begin by peeling the butternut squash, removing the seeds, and chopping it into small cubes.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft.
3. Stir in minced garlic, ginger, and cinnamon. Cook for about 2 minutes until fragrant.
4. Add the butternut squash and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook until the squash is tender.
5. Use a blender to puree the soup until smooth. Pour in the coconut milk and season with salt and pepper before serving.
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