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Marcelo Burszteinmbursztein's photo
Melaniemelanie's photo

Coconut Butternut Squash Soup

February 12, 2013     Views 2,004     Grabbed 2     Grab    
   2 likes      


Coconut Butternut Squash Soup

As directed by Melanie

Ingredients (makes about 6 servings) :

- 1 butternut squash
- 1 medium sized onion or a few shallots
- Few garlic cloves
- Some fresh ginger
- 2 cups of vegetable broth
- 1 can of coconut milk (400mg)
- Red Thai curry paste
- 1 cup of red lentils
- Some sour cream or plain yogurt
- Some fresh cilantro

Pre-prep:

1. Pre-heat oven at 375F
2. Cut butternut squash in half, lengthwise
3. Put cut-side down on an slightly oiled cookie sheet
4. Poke holes in the skin with a fork
5. Bake for 45 mins to an hour

While the butternut squash is baking:

1. Chop a few cloves of garlic
2. Chop one medium-sized onion or a few shallots
3. Chop some ginger
4. Prepare two cups of vegetable broth

Once butternut squash is done baking:

1. Let it cool until it can be handled
2. Scoop out the "meat"
3. Lightly saute the garlic, onion and ginger
4. Add the two cups of broth to the saute
5. Add one can of coconut milk
6. (Optional) add one teaspoon of red Thai curry paste
7. Add the butternut squash "meat"
8. Add about a cup of red lentils
9. Let it all simmer for about 30 minutes - check that the lentils are soft
10. Puree with hand-mixer

To serve:

1. Drizzle with watered-down sour cream or plain yogurt
2. Top with chopped cilantro


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