Ingredients

Adjust Servings:

	500 g Butternut squash nuts removed. can substitute with pumpkin
	2 tbsp Olive oil
	1 tbsp Cumin grounded
	1 tbsp Coriander grounded
	1 Large Onion chopped
	500 ml Vegetable stock you can replace with chicken stock diluted
	¼ cup Cilantro chopped and divided
	2 tsp Jalapeno finely chopped
	400 ml Coconut milk from a coconut
	1 Lime juiced
	Salt to taste
	Pepper to taste
	Garnishing
	Vegan sour cream some
	Coconut milk some
	Cilantro some
	Roasted squash seeds some
	Brown sugar some

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Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 1 h
Yield: 7 Servings
Ingredients: : 500 g; : 2 tbsp; : 1 tbsp; : 1 tbsp; : 1; : 500 ml; : ¼ cup; : 2 tsp; : 400 ml; : 1

Features:

Cuisine:

Fusions

Creamy, comforting, silky, yummy, sweet and rich butternut taste is really a go-go thingy for you to fill up. Easy to do and makes a perfect appetizers on all seasons.

1 hour and 20 minutes
Serves 7
Medium

Ingredients

500 g
nuts removed. can substitute with pumpkin
2 tbsp
1 tbsp
grounded
1 tbsp
grounded
1
chopped
500 ml
you can replace with chicken stock diluted
¼ cup
chopped and divided
2 tsp
finely chopped
400 ml
from a coconut
1
juiced
to taste
to taste
Garnishing
some
some
some
some
some

Directions

Creamy, comforting, silky, yummy, sweet and rich butternut taste is really a go-go thingy for you to fill up. Easy to do and makes a perfect appetizers on all seasons. This modified version – veganized the original recipe by using vegetable broth instead of chicken, and garnishing with additional coconut milk (or sour cream) instead of dairy-based sour cream. I also significantly increased the spices, cilantro, and lime juice because I didn’t find them to be strong enough.

Ever wondered what is butternut ?

This is butternut.

Steps

1 Done	Preheat oven to 400F (200C). Toss squash with 1 tbsp olive oil. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. Remove from oven and set aside.
2 Done	Meanwhile, in a large stockpot over medium-heat, add 1 tbsp olive oil, cumin and coriander and stir frequently for about 3 minutes.
3 Done	Add onion and cook 5 minutes, until clear, then add broth.
4 Done	Use a small knife to remove the peel from the squash, then add to pot along with the cilantro (and the jalapeño, if using).
5 Done	Simmer gently for 20 minutes or until squash is soft. Stir in the coconut milk and lime juice.
6 Done	Using an immersion blender, carefully purée until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, cilantro, or roasted squash seeds (see instructions below).
7 Done	Roasting pumpkin or squash seeds Preheat oven to 325F (160C).
8 Done	Before the pulp has dried on the seeds, rinse them under cool water and discard the pulp.
9 Done	If desired, toss the seeds with a drizzle of oil and sprinkle of salt. Spread the seeds out in a single layer on a baking sheet and roast in oven for 20 minutes, tossing them around at the 10-minute mark.