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Ingredients
2
teaspoons
olive oil
1
cup
diced onion
2
cloves
garlic
(minced)
3
pound
butternut squash
(peeled and cut into about 1" cubes)
¼
teaspoon
ground nutmeg
¼
teaspoon
chili powder
¼
teaspoon
salt
2
cups
chicken or vegetable broth
(15 ounce can)
1
can
coconut milk
(13-15 ounce size)
unsweetened shredded coconut
pistachios or peanuts
(chopped and toasted)
Instructions
In a large stockpot heat olive oil, onions and garlic over medium heat. Cook until onions are translucent, about 5 minutes.
Add the diced squash, nutmeg, chili powder and salt. Cook for several minutes until you can begin to smell the spices.
Add the broth and coconut milk and simmer for 10-15 minutes until squash is tender and the liquid has cooked down a bit.
Puree the soup using an immersion blender, or put it in a blender/ food processor in batches.
To serve, sprinkle with shredded coconut and nuts as well as additional nutmeg and chili powder if desired.