Winter is a difficult time for me. Yes, I may be from Montreal but I am a wuss when it comes to
cold weather! With Blue Monday just behind us (and maybe still lingering for many) this can be a hard time of year. As the credit card bills from your over-spending during the holidays begin to trickle in, new year’s resolutions completely forgotten and no cash to do much this weekend, cooking is a great way to conquer those any day blues.
My Butternut Squash soup is the prefect meal to keep you warm and cozy without hurting your already injured wallet.
1 medium butternut squash (approx. 2.5lbs)
1 medium onion, diced
1 Tbsp ginger, freshly grated
3 Tbsp unsalted butter or coconut oil
3 cups vegetable broth
1 can coconut milk
Dash of cinnamon
Salt & pepper to taste
Preheat oven to 350 degrees
Cut squash in half lengthwise and scoop out the seeds (can save seeds and roast just like pumpkin seeds – yum!). Brush squash halves with some melted butter or coconut oil and arrange cut side up in a roasting pan. Bake for 35-40 minutes or until tender. Set aside and cool.
When squash is cool, scoop flesh from the skin and set aside. In a large cooking pot, cook onion in butter or coconut oil until tender. Add ginger and cook for a few more minutes. Add broth and simmer for 5 minutes. Add squash, cover and let simmer for 5 more minutes. Turn off heat and either transfer to food processor or using a hand blender, puree until smooth. Add coconut milk, stir and return to low heat. Add cinnamon, salt & pepper. Serve and enjoy!