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Butternut Squash Soup

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Ingredients

1 tbsp olive oil
1 medium onion
3 cloves garlic
2 tsp fresh ginger
(Optional) 2 tbsp tomato paste
salt and pepper to taste (1 teaspoon each to start)
½ tsp thyme leaves
1 medium butternut squash
4 cups vegetable stock
¾ cup coconut milk or half of a crusty loaf of bread

Preparation

Dice the onion
Mince the garlic
Finely chop the thyme leaves
Grate the 2 tsp of ginger
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 1 tbsp of oil
Add the diced onion, minced garlic, grated ginger, 1 tsp each of salt and pepper, and ½ tsp of thyme; sauté until the onion is transparent
(Optional) Add the 2 tbsp of tomato paste and mix
Add the cubes of squash and mix
Add the 4 cups of 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 ¾ cup of coconut milk or half of the loaf of 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.