Creamy Butternut Squash,and Coconut Soup
1 butternut squash, cubed
3 Tbsp olive oil
1 tsp cumin
1 tsp ground coriander
1 tsp Chinese five-spice powder
Salt and Pepper to Taste
1 onion, thinly sliced
2 garlic cloves, finely minced
1 Tbsp grated fresh ginger
6 cups chicken stock
2 tsp finely chopped jalapeno
1 8-ounce can unsweetened coconut milk
1 lime, juiced
sour cream, or additional unsweetened coconut milk for garnish.
To prepare the squash, trim both ends. Cut the squash in half. Cut off all the skin. Cut the rounded part in half and remove the seeds with a metal spoon. Cut the squash into 1-inch dice, put them on a lightly oiled baking dish and sprinkle with and the Chinese five-spice powder. Bake in a 400-degree oven until soft when pierced with a fork, about 30 minutes.
Meanwhile, in a large saucepan over medium-heat, add olive oil, cumin and coriander and stir frequently for about 3 minutes. Add onion and cook 5 minutes, until clear.
Add the garlic and the ginger and cook another 2 minutes. Add the squash, jalapeno and stock and bring to a boil over medium-high heat, stirring occasionally.
Simmer gently for 20 minutes or until squash is soft. Stir in 1 cup of the coconut milk, as well as the lime juice.
sing an immersion blender, carefully puree until smooth. Season with salt & pepper. Garnish with sour cream. Enjoy.
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