Feed The Yogi
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Renee’s Favorite Butternut Soup
Categories: Food, Recipes

Making a squash puree or a creamy squash soup is super easy and only takes a few minutes to prepare (after roasting the squash). It’s a very satisfying and comforting dish that can be remade with different spices and complimenting ingredients for lots of variations.

This variation is reminiscent of pumpkin pie and is excellent served with a good sourdough or rye bread.

Renee’s Favorite Butternut Soup

pureed butternut squash
1 can coconut milk
2 tablespoons of grated ginger
1 teaspoon nutmeg
1 teaspoon brown sugar
sea salt

In a soup pot heat pureed squash (directions on how to make that here) with one can of coconut milk. Grate fresh ginger root and taking the grated pulp in your hand squeeze out the juice into the soup pot with squash and coconut milk. Stir well and allow to cook together until the soup is quite hot. Salt to taste.

In a small bowl combine nutmeg, chili powder and brown sugar and mix together.

Top with some roasted pumpkin seeds. (Follow the direction for roasting but try adding the nutmeg and brown sugar in with the tamari!)

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