Description
A hearty and nutritious soup featuring butternut squash, coconut milk, and aromatic spices for a delightful twist.
Ingredients
- 1 butternut squash, peeled and diced
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dry cumin
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Vegetable broth or water as needed
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the diced butternut squash and cook for a few minutes.
- Stir in the dry cumin, paprika, thyme, and rosemary.
- Pour in the vegetable broth or water, enough to cover the ingredients, and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 15-20 minutes.
- Blend the mixture until smooth, then stir in the coconut milk.
- Adjust seasoning with salt and pepper, and serve hot.
Notes
For a spicier kick, add a pinch of cayenne pepper or chili flakes. Store leftovers in the refrigerator for up to five days.
