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Coconut Butternut Squash Ginger Soup
Description
A fabulous warm winter soup, full of ginger for colds with seasonal butternut squash! Hints of Thai food.
Ingredients
- 1 butternut squash
- 1⁄4 c Chopped Ginger
- 1 cn coconut milk
- 6 dr Fishsauce
- 1 pn Saffron
- 1 ds Turmeric
- 2 Chopped Chilis
Instructions
Cut Butternut squash in half, scoop out the seeds and place in a cast iron pot or baking sheet. Pour some water in the bottom of the pan to prevent it from burning. Bake for 40mins or so until soft at 350F, checking half way to make sure isn't burning.
Scoop out insides, leaving skin aside.
Heat a pot with some water in the bottom, add coconut milk, spices, chilis, fishsauce, ginger and butternut squash. Simmer for 15-20 minutes.
Blend and serve hot. Garnish with cilantro.