Coconut Butternut Squash Soup

I find that sometimes the most nourishing foods are also the most simple and easy to make. Butternut squash is one of my favorite winter squashes.  Not only is it savory and rich in flavor but its nutritional benefits are note worthy.  It is full of Vitamin A (1 cup of butternut squash provides 160% of the RDA), it is high in Vitamin C, Manganese, Calcium, Magnesium and Potassium.  It is truly the perfect comfort food as the cold weather slowly starts to set in.  I had some butternut squash on hand and wanted to come up with a fuss free meal.  My family was quite pleased with the results. This soup was so creamy and light that everyone couldn't stop at just one bowl.  The addition of ginger made it spicy, warming and healing, while the coconut milk added an amazingly sweet and velvety texture.    

This recipe is VERY forgiving.  Feel free to experiment by incorporating your favorite spices and making it your own!

Ingredients:

Organic Butternut Squash (cubed into medium pieces) - 20 oz.
White onion - 1/2 cup
One large garlic clove
Organic coconut milk* - 1 can
Cumin - 1/4 Tsp
Seal salt - 1 Tsp
Raw butter (if you do not have access to raw butter use regular butter - never margarine!) - 2 Tablespoons
Fresh ginger - 2 Tablespoons

Optional for garnish:

Cilantro (finely chopped)
Coconut (shredded)

This made 4 bowls

Step 1 - Melt butter in a large saucepan over medium heat.  Cook onion until fragrant, about 5 minutes. Add ginger, garlic, sea salt and cubed butternut squash; cook stirring occasionally for about 8 minutes.  Reduce heat and allow to cook until squash is tender.

Step 2 - Allow cooked butternut squash to cool.  Place butternut squash into Vitamix or blender.  Add coconut milk and cumin.  Cover and blend.
(*You can adjust how thick you want the soup by adding more or less coconut milk).

Serve and garnish with freshly chopped cilantro and shredded coconut.  Enjoy and do share your results if you decide to try it!

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