Thursday, February 24, 2011

Butternut Squash Soup

Here is a totally delectable, creamy soup that you can dress up with rice or chicken or both. Very satisfying comfort food for winter. I like to make this ahead so all I have to do is warm it up slowly. So easy the kids can make it!

  • Butternut squash small to medium size
  • Sea salt to taste
  • Red Thai GF paste
  • 1 can coconut creme unsweetened
  1. Heat oven to 350 degrees. Lay foil or parchment paper on cookie sheet.

  2. Wash, split, and clean out the inside of the squash. Spray with olive oil on cut side. Lay cut, sprayed side down on cookie sheet.

  3. Bake at 350 for about an hour or until toothpick comes out clean. Let cool to touch. (Can be done ahead of time)

  4. Peel off outer skin and chop into smaller pieces. Discard skin.

  5. Put squash into deep sauce pan and add coconut milk and Thai paste, (about 3 heaping teaspoons or to taste) use a hand blender blend until smooth. If too thick add milk of choice (almond, rice, hemp, cow, water, etc) to thin.

  6. Heat (while stirring) and serve with (see below) a dollop of sour cream and some chives or bacon.
 *Many times I put a quarter cup of rice or cooked chicken pieces (or both) in the bowl and top it with the soup. Rolls, biscuits,or crackers would be good with this also.

NOTE: You can also use your blender if you like, mixing in smaller batches.

Source: Olinda Paul

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