Sunday, October 9, 2011

Rich, Creamy (and vegan!) Butternut Squash Soup

I'm becoming more and more of a soup fan each year, and when I received two butternut squash fresh from the field in my CSA share on Friday, I had to make my favorite butternut squash soup. It's so good that even some who aren't squash fans may like it. Plus, it's super quick and easy.

Butternut Squash Soup
2 butternut squash, baked and skin removed
2 cups vegetable broth
14 ounces coconut milk
2 teaspoons dried cilantr
1 teaspoon ground ginger
  • Place all in soup pot and blend with hand blender. Warm on stove and garnish with fresh cilantro if desired.
I had the soup with my kale chips for lunch today. One of the best meals ever. The only thing that would have made it better is a warm slice of sourdough bread . . .

Speaking of, here's the sourdough update from yesterday.
Day 4 5:00pm
On Day 4 you refresh the culture. I added 1/4 pound lukewarm water and 2 ounces whole wheat flour. Now, for Days 5-9 fermentation will continue pretty much on its own, and there's not much I do to the culture. Regular feedings don't begin till Day 10.


My October Sapphire said...

This looks yummy! When you say to use coconut milk, do you mean the refrigerated "drinkable" kind or the kind in a can?

Lizzie said...

I used the kind from a can!