Butternut squash soup

Fall weather calls for a warm bowl of comforting ginger flavoured soup which is also plant-based and full of flavour. This soup is so easy and you don’t need hours to make it. I added toasted coconut flakes for that extra crunch.

4-6 Servings

Ingredients:

• 1 large onion chopped

• 2 tbsp garlic paste

• 2 tbsp ginger paste

• 1 large butternut squash (4lb)

• 1 can coconut milk

• 3 tbsp extra virgin olive oil

• 1/2 tsp crushed red pepper flakes

• 3 tsp sea salt or to taste

• 1/2 cup unsweetened coconut flakes

• 2 limes

Directions:

1. Preheat oven to 300 degrees.

2. In a large dutch oven or saucepan, heat oil and add chopped onions, red pepper flakes and 1 tsp sea salt. Cook till onions are soft and translucent - 6 minutes.

3. Add peeled, cleaned and cubed squash and stir to coat. Add garlic and ginger paste. Add 3 cups of water or enough to cover the squash. Add coconut milk and remaining salt.

4. Bring soup to a boil then reduce heat to medium low and simmer, stirring occasionally until the vegetables are very tender, 12-14 minutes.

5. Meanwhile, spread coconut flakes on a baking tray and place in the oven till golden brown, about 5 minutes. ( be careful…these can burn fast)

6. Blend soup in a blender till creamy and smooth and pour back into dutch oven or saucepan. Stir in juice of one lime. Cut the other lime into wedges for garnish.

7. Ladle soup into bowls and add top with toasted coconut flakes and cilantro. Serve with reserved lime wedges.

Enjoy!