Coconut Butternut Squash Soup
 
 
Ingredients
  • 1 medium butternut squash
  • 2 teaspoons olive oil, divided
  • ¼ cup onion, diced small
  • 1 clove garlic, minced
  • 1 can (13.5-14 ounces) coconut milk
  • 2½ cups low sodium chicken broth
  • ¼ teaspoon of salt (or more, to taste)
  • 1 teaspoon ground ginger
  • chopped chives, to garnish
  • toasted coconut, optional
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash in half. Scoop out seeds and discard. Sprinkle with olive oil. Lay face down on a baking sheet. Bake for 40-50 minutes or until tender. Remove from oven. Let cool.
  3. Scoop out pulp. Discard skin.
  4. Meanwhile, heat teaspoon of olive oil in a small skillet. Saute onion until translucent. Add minced garlic. Cook one minute longer.
  5. Combine squash, coconut milk, chicken broth, onion mixture, salt and ginger in a blender. May need to be done in 2 or more batches. Blend until smooth. I use my Vitamix and it makes it so creamy. Or use immersion blender.
  6. Top with toasted coconut and chives if desired.
Recipe by Gather for Bread at https://gatherforbread.com/creamy-coconut-butternut-squash-soup/