As the days turn cold and the squash is plentiful you know I can’t get enough of the stuff. So today I whipped together this soup with another flavor combo favorite of mine coconut and curry. Throw in some beans for added protein that no one needs to know about. And voila! Delish in a dish.
1 butternut squash
1 tbsp Olive / coconut oil
2 cups vegetable stock (can substitute chicken)
16 oz can coconut milk, full fat
16 oz can garbanzo beans / chickpeas or substitute white beans
2 cloves garlic, minced
2 tbsp cilantro, chopped
1 tbsp lime juice
Salt and pepper to taste
Preheat oven to 350 degrees fahrenheit. Cut squash in half and scoop out seeds. Cover with olive / coconut oil and sprinkle with salt and pepper. Roast flesh side down on a baking sheet for 45-60 minutes until squash in tender. Remove from oven and let squash cool.
When squash is cool, spoon out flesh in to blender or food processor, combine with vegetable stock and blend until smooth. Pour into bowl or pot. Combine coconut milk, beans, garlic and cilantro in blender / food processor and blend until smooth. Mix in with squash and vegetable stock. Add salt and pepper to taste. Then heat over stove or in microwave. Soup can also be eaten cold.