Last week I went to a cooking class for a friend's bachelorette party and we made a flavourful butternut squash soup. I adapted the recipe slightly, and the hubby and I enjoyed it for dinner tonight.
Before making the soup you need to roast a large butternut squash (or two small ones).
Roasting a Butternut Squash
Cut the end off the squash:
Slice the squash lengthwise and scoop out/discard the seeds:
Spray a cookie sheet (or use parchment) and roast the squash skin side down for 45 minutes-1hour @ 400:
Once the squash has cooled you can scoop the insides out and discard the skin:
Butternut Squash Soup
1 T olive oil
1 large onion
3-4 cloves minced garlic
2 T fresh minced ginger
1 liter low sodium chicken/veggie broth
1 can coconut milk
Insides of 1 lg or 2 small roasted butternut squashes
Salt and Pepper to taste
Heat the olive oil on medium. Add the onion, garlic and ginger and cook for a few minutes. Add the broth, coconut milk, and squash and simmer for about 20 minutes. Puree with an immersion blender (or regular blender). Sprinkle with cilantro, grated cheese, or whatever you like!
Homemade soup is one of my favourite ways to start a week!
How was your Monday?
Anything exciting on the agenda for the week?
