Coconut & Winter Squash Soup
Ingredients
Soup
3 lbs Winter squash, peeled and cubed
2 Tbsp Coconut Oil
1 ½ cups or 1 medium White Onion, diced
3 cloves Garlic, minced
1 Tbsp fresh Ginger, minced
4 cups Veggie Stock
2, 13.5oz cans Coconut milk, full fat
Zest from 2 limes
3Tbsp fresh Lime Juice
1 tsp Salt
⅛-¼ tsp Cayanne
Garnish
1 cup Cashews, toasted, roughly chopped
1 bunch Fresh Cilantro, roughly chopped
3 ea Green Onions, finely sliced
3 Limes, cut into Wedges
Preparation
1. Preheat your oven to 425°F. Line a sheet pan with parchment paper.
2. Toss cubed squash with 1 Tbsp oil, a pinch of salt. Spread onto the prepared sheet pan and roast for 25–30 minutes, or until tender, stirring once halfway through.
3. In a large pot, heat the remaining 1 Tbsp coconut oil over medium heat. Sauté onion until translucent, about 5–7 minutes. Add garlic and ginger. Cook for 1 minute or until fragrant.
4. Add roasted squash,veggie stock and salt. Bring to a gentle simmer and cook for 10 minutes.
5. Stir in coconut milk and simmer for a few more minutes. Turn off the heat.
6. With an immersion blender, blend soup until silky and smooth.
7. Stir in lime juice, lime zest and cayenne.
8. Adjust seasoning (salt and cayenne) to your liking.
9. Top with prepped garnishes.
