Running out of food in the kitchen, I scrambled to find something delicious to eat for dinner. I spotted a lonely butternut squash sitting on the counter and quickly decided on a unique recipe for this soup. The result was a pleasantly fresh tasting soup perfect for the end of winter.
Butternut Squash Recipe
1 butternut squash, peeled and chopped (1/2 inch pieces or smaller)
4 carrots, chopped (1/2 inch pieces or smaller)
2 Tbsp of finely minced ginger
100 ml of lite coconut milk
1/4 cup of cashews, ground
1/2 tsp salt
1. In a non-stick frying pan, put the carrots and squash in a 1/4 cup of water and simmer with a lid over the veggies.
2. Blend the coconut milk with ginger, cashews and about 1/2c of water until the liquid is smooth.
3. Add the liquid mixture into the frying pan with the vegetables and simmer until all the veggies are soft.
4. Pour the mixture in to a blender and blend until it is smooth...and salt or any alternative to taste.