Coconut Butternut Squash Soup
Ingredients
- 1 can coconut milk
- 3-4 cups roasted butternut squash with salt and pepper
- 1 leek, thinly sliced
- 1/4 cup oil
- 4 carrots
- 4 stalks of celery
- 1 Tbsp coriander
- 1/2 tsp cayenne pepper
- 2 tsp kaffir lime leaf
- 3 cups chicken or vegetable stock
Instructions
- In a large pot, heat the oil. When hot, add the leeks and sauté on medium high heat until leeks are lightly browned, 8-10 minutes. When cooked, pour in coconut milk, stock, carrots, and celery. Bring liquids to a simmer, and then add in the spices and lime leaf. Salt and pepper lightly, then cover with lid and allow to simmer on medium low for 10 minutes.
- Next, add in butternut squash and continue to simmer for 22 minutes or so. The carrots and celery should be very soft. Taste broth occasionally and add salt and pepper accordingly.
- When all ingredients are tender, transfer to a heat safe blender, and blend until smooth. Taste if any additional salt is needed.
- Serve soup hot with an herb garnish if desired.