Butternut Squash Soup

Ingredients

• 1 tbsp olive oil
• 1 medium onion
• 3 cloves garlic
• 2 tsp fresh ginger
• (Optional) 2 tbsp tomato paste
• salt and pepper to taste (1 teaspoon each to start)
• ½ tsp thyme leaves
• 1 medium butternut squash
• 4 cups vegetable stock
• ¾ cup coconut milk or half of a crusty loaf of bread

Preparation

• Dice the onion
• Mince the garlic
• Finely chop the thyme leaves
• Grate the 2 tsp of ginger
• Peel and cut the squash into 2-3cm cubes
• If using bread, cut into 2-3cm cubes

Instructions

• Heat a large pot over medium heat and heat 1 tbsp of oil
• Add the diced onion, minced garlic, grated ginger, 1 tsp each of salt and pepper, and ½ tsp of thyme; sauté until the onion is transparent
• (Optional) Add the 2 tbsp of tomato paste and mix
• Add the cubes of squash and mix
• Add the 4 cups of stock and mix (the liquid level should be slightly lower than the squash, adjust exact liquid amount as needed)
• Bring to a boil, cover and reduce heat to simmer the soup for 20 minutes, or until the squash is easily pierced by a fork
• Remove from the heat, add the ¾ cup of coconut milk or half of the loaf of bread (if using bread, mix well and let stand for 5 minutes, covered)
• Purée the soup with the immersion blender, or carefully scoop/pour into counter-top blender

Note: This does not freeze well, probably due to the bread used. Perhaps coconut cream would be a better thickening agent.