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Gingered Butternut Soup with Coconut Milk
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Ingredients:
2 Tbsp butter
1 large Spanish onion, roughly chopped
2 Tbsp minced ginger
2 tart apples, peeled, cored and chopped
1 carrot, peeled and sliced
1 stalk celery chopped
4 lbs ( 1800 g ) butternut squash, peeled and chopped
1 14 oz ( 400 ml ) can vegetable broth
2 cans Coconut Milk or Lite Coconut Milk
1 tsp salt
1/4 cup dark brown sugar
Directions:
1. In a large pot, heat butter over medium heat. Add onion, ginger, apples, carrot and celery.
2. Sauté until wilted and fragrant, about 20 minutes.
3. Add butternut squash, vegetable broth, Coconut Milk and salt. Mix together well. Bring to a boil. Reduce to a simmer and cover. Gently simmer for 40 minutes or until all the vegetables are very soft.
4. Stir in the brown sugar. Purée. Return to pot and bring gently back to a simmer.
5. Serve with grated apple or flaked coconut if desired.
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Good cookware and utensils to use for this recipe
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