I'm closing today with a healthier option - a pop of colour and zing amongst all your winter comfort food and holiday sweets. I hope you like it.
I don’t usually follow a recipe for my soups – that’s the beauty of a soup, you can throw in most anything and end of up with a great meal. Here is roughly what I did, but feel free to adapt.
Butternut Squash Soup with Coconut and Ginger
- 2 pounds of butternut squash, cubed
- 1 generous tablespoon of minced garlic
- 1 tablespoon of vegetable oil
- 1 can of coconut milk
- 2 tablespoons of minced ginger
- 1 tablespoon of minced lemongrass
- 1/2 tablespoon of minced chilli
- salt and pepper
- cilantro (optional)
Cover with lid and let it cook on medium-high until squash is soft and breaks apart easily with a spatula. Use a immersion blender to smooth soup (If you don’t have an immersion blender, use a regular blender and blend it in batches. Watch out with the hot liquid). Once smooth, decide if you are happy with the consistency or add a bit of liquid if you like your soup not to be too thick. Season generously with salt and pepper. Serve with chopped cilantro. Enjoy hot or cold.