Coconut Scented Pemberton Butternut Squash Soup

Ingredients

Yield:

1 litre

• Coconut Scented Pemberton Butternut Squash Soup

  • 2x Butternut or Spaghetti squash (peeled & seeded)
  • 1 can of coconut milk
  • 1 large white onion, diced
  • 5 sprigs thyme
  • 1 piece of gresh ginger, about 2 inches, chopped
  • 1/2 cup white wine vinegar
  • salt + pepper to taste
  • 2 tbsp canola oil
  • 2 tbsp maple syrup

Preparation

Difficulty:

Easy

Time:

1 Hour

1. 1. Dice squash into small peices , about 1 inch square, and roast at 375°F until tender.
   2. In a large pot, sauté onions in oil until translucent. Add white wine vinegar to deglaze the pan.
   3. Add the cooked squash and coconut milk.
   4. Place the thyme and ginger in the cheesecloth, tie with string and then place in the pot.
   5. Gently simmer for 20 minutes
   6. Remove the thyme and ginger.
   7. Blend soup using a hand blender. If a smoother consistency is preferred, pass through a fine sieve.
   8. Season to taste with salt and pepper and add maple syrup for sweetness if desired.
   9. Garnish with toasted pumpkin seeds and olive oil.