| Prep Time | 20 minutes |
| Cook Time | 90 minutes |
| Servings |
servings
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Ingredients
- 1 cup Onion chopped
- 1 cup Celery chopped
- 1 cup Carrots chopped
- 2 medium Butternut Squash peeled and cubed into 2 inch chunks
- 4 tablespoons Extra Virgin Olive Oil
- 1 quart Chicken Stock
- 1 inch Fresh Ginger peeled and sliced
- 3 cloves Garlic minced
- 2 Serrano Peppers sliced
- 1 teaspoon Cumin
- 1 1/2 teaspoon Coriander
- 1/2 teaspoon Cayenne Powder adjust to your taste
- Sea Salt to taste
- Fresh Ground Black Pepper to taste
- 1 16 ounce can Coconut Milk
Ingredients
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Instructions
- In a 6-quart stockpot, sauté onion, celery, and carrots in olive oil until brown.
- Add chicken broth, butternut squash, ginger, peppers and spices. Simmer for about an hour until the squash is soft.
- Add the coconut milk and puree the soup, either using an immersion blender or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).
Recipe Notes
Note:
Store in refrigerator for up to 5 days. This soup freezes well.
You can use vegetable stock to make this plant-based.