Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
•1 or 2 butternut squashes (1 is good for about 3 good portions) •1 or 2 cans of coconut milk, depending on the number of squashes you prepare •Sea salt and freshly ground black pepper to taste •Any fresh out dried herb you’ve got laying around
1.Preheat your oven to 350 F.
2.Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.
3.Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. It might take longer, but I suggest you check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.
4.Now either wait for the squash to cool down a bit so it’s easier to handle or put on some gloves. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.
5.Start mashing the squash with a potato masher on a low heat. Note that you can also place the flesh and coconut milk in a blender and blend the mixture. I prefer the version in the pan, less work than washing a blender.
6.Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.
Serving Size: 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user CLAUDINE41.
2.Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.
3.Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. It might take longer, but I suggest you check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.
4.Now either wait for the squash to cool down a bit so it’s easier to handle or put on some gloves. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.
5.Start mashing the squash with a potato masher on a low heat. Note that you can also place the flesh and coconut milk in a blender and blend the mixture. I prefer the version in the pan, less work than washing a blender.
6.Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.
Serving Size: 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user CLAUDINE41.
Nutritional Info Amount Per Serving
- Calories: 108.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 18.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 6.0 g
- Protein: 3.3 g
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