Sarah has agreed to help us prep healthy, unique, and delicious recipes to help us meet our goals, and impress in the kitchen! Her debut recipe is perfect for Thanksgiving feasts and is really easy to prepare but looks like you were in the kitchen for hours.
This is one of my favorite soups and it’s great for time of the year — super easy and tastes wonderful.
- 1 medium butternut squash
- 1 onion
- 1 can coconut milk (I use the reduced fat one from Trader Joe’s)
- 1/2 teaspoon ginger powder (or you can grate some fresh ginger)
- 1/4 teaspoon coriander
- 1/4 teaspoon nutmeg
- salt, black pepper, and crushed red pepper to taste
- Cut the butternut squash in half and remove seeds
- Bake for about 20-30 minutes or until soft when you poke it
- Sautee diced onions with spices (everything but the crushed red pepper)
- Put sauteed onions in blender.
- Wait until butternut squash is cool and scrape it using a spoon. You can also peel it if you’d like but it makes it harder since the skin is a little softer after baking.
- Add the butternut squash, and the coconut milk to the onions in the blender.
- Poor into pot and add more salt and other spices as needed.
You might need to heavily salt this soup 🙂
Feel free to play around with the spices once it’s poured in the pot. Leave the crushed pepper till the end so you don’t over do it — you may even opt out of it
You don’t have to add the entire can of coconut milk, especially if you like your soup creamy. Or feel free to add more than one can! You can also add some water as you’re heating it up.
Coriander and nutmeg are totally optional! So don’t stress if you can’t include all the spices!