Ingredients
The following ingredients have 5 Servings
- 2 teaspoons olive oil
- 1 cup diced onion
- 2 cloves garlic (minced)
- 3 pound butternut squash (peeled and cut into about 1" cubes)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- 2 cups chicken or vegetable broth (15 ounce can)
- 1 can coconut milk (13-15 ounce size)
- unsweetened shredded coconut
- pistachios or peanuts (chopped and toasted)
Instruction
- In a large stockpot heat olive oil, onions and garlic over medium heat. Cook until onions are translucent, about 5 minutes.
- Add the diced squash, nutmeg, chili powder and salt. Cook for several minutes until you can begin to smell the spices.
- Add the broth and coconut milk and simmer for 10-15 minutes until squash is tender and the liquid has cooked down a bit.
- Puree the soup using an immersion blender, or put it in a blender/ food processor in batches.
- To serve, sprinkle with shredded coconut and nuts as well as additional nutmeg and chili powder if desired.
