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Butternut Squash Soup

Tools & Cookware

Knife and cutting board
Stirring implement
Large soup/stock pot
Immersion or counter-top blender

Ingredients

1 Tbsp olive oil
1 medium onion
3 cloves garlic
2 tsp grated fresh ginger
(Optional) 2 Tbsp tomato paste
salt and pepper to taste (1 teaspoon each to start)
1/2 tsp thyme leaves
1 medium butternut squash
4 cups vegetable stock
3/4 cup coconut milk or half of a crusty loaf of bread

Preparation

Dice the onion
Mince the garlic
Finely chop the thyme leaves
Peel and cut the squash into 2-3cm cubes
If using bread, cut into 2-3cm cubes

Instructions

Heat a large pot over medium heat and heat the oil
Add the onion, garlic, ginger, salt and pepper, and thyme; sauté until the onion is transparent
(Optional) Add the tomato paste and mix
Add the squash and mix
Add the stock and mix (the liquid level should be slightly lower than the squash, adjust exact liquid amount as needed)
Bring to a boil, cover and reduce heat to simmer the soup for 20 minutes, or until the squash is easily pierced by a fork
Remove from the heat, add the coconut milk or bread (if using bread, mix well and let stand for 5 minutes, covered)
Purée the soup with the immersion blender, or carefully scoop/pour into counter-top blender

Note: This does not freeze well, probably due to the bread used. Perhaps coconut cream would be a better thickening agent.