Ingredients

The following ingredients have 4 Servings
  • 2 tsp oil (Sesame, peanut, or any neutral tasting oil)
  • 4 cloves garlic (minced finely or grated)
  • 2 tablespoons ginger (fresh and grated)
  • 4 cups butternut squash (chunks, peeled and deseeded, raw)
  • 1 tbs cilantro (fresh, minced)
  • 1/2 tsp turmeric
  • 1/8 tsp cinnamon
  • 1/4 tsp allspice
  • 3 cups vegetable stock (no salt)
  • 1 tsp kosher salt (or more to taste)
  • 1 cup coconut cream
  • 2 tbs cilantro leaves (minced)
  • 2 tsp parsley leaves (minced)
  • 3 tbs pine nuts (toasted)

Instruction

  • Heat a large pot on the stove with the oil over medium high heat.Add in the garlic and ginger. Start sautéing the for 2 minutes until fragrant. Add in the spice and sauté for another minute. Add the cilantro and keep sauteeing for a few seconds.Add the butternut squash, salt and veggie stock, then bring the soup to a boil. Once it boils, cover the pot and lower the heat to medium low. Let the squash cook and infuse with all the flavoring.20 minutes or so later when the squash is tender, add the coconut cream, cilantro and puree the soup till creamy smooth. Serve the soup right away with garnish and enjoy :)