It still has the feeling of winter and nothing is better for a weekend lunch than a bowl of homemade soup. So this morning as I was making my Sesame bread I decided to make one of my favourite soups. It is so easy that before the bread is baked the smell of this lovely soup is wafting through my kitchen. This soup is so easy that children can help make it. If by chance there is any leftover it can be frozen for up to 2 weeks.
Coconut Spiked Squash Soup
- 2 tbsp butter or olive oil...I prefer olive oil
- 2 onions thinly sliced....I do this so that I can sweat the onions (cook them very slowly without browning them)
- 2 ½ lbs butternut squash cubed, about 1 large squash peeled & the seeds removed
- 900 ml water...I no longer use store bought broth because it has too much sodium and the no-salt added broth has no flavour...so why not water? And it is free!
- 1 can (400ml) coconut milk
- ½ cup toasted shredded unsweetened coconut, sesame seeds, or cashews or green onions for topping...all are optional
In a large pot melt butter or heat olive oil over low heat. Add onions and cook for 12-15 minutes stirring occasionally....don’t be tempted to go faster. Add squash, water and coconut milk. Bring to a simmer over medium–high heat. Reduce heat. Gently simmer for 20 to 30 minutes until squash is very tender. Remove from heat. Let cool slightly.
When cooled slightly immerse using a hand blender and blend until very smooth or working in batches, ladle into a blender and blend until smooth. If too thick add a little more water.
Before serving reheat if needed. Taste and season with salt. Serve with garnishes if desired.....Enjoy!
I am having my soup today garnished with green onions and toasted sesame seeds served with fresh bread dipped in olive oil and a glass of wine.
Makes 12 – scant 1 cup servings as a starter or 6 -2 cup servings for lunch.
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