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2012-12-19 18.03.08This is the easiest soup ever. And so tasty and warm for a winter’s night.

After cooking

After cooking

  • 1 large butternut squash
  • 1 can coconut milk
  • Coconut milk (refrigerated type to bring to right consistency)
  • Tub coconut or soy yogurt
  • paprika as a garnish
  • olive oil
  1. Cut the squash in half and remove the seeds.
  2. Rub with olive oil over the meat of the squash.
  3. Bake at 350 for about an hour.
  4. Remove from oven. Cool enough to work with.
  5. Scrap the meat off. Put in a blender or food processor. Blend with can of coconut milk (the thick rich kind) and then add enough of the refrigerated kind to make into a soup-like consistency.
  6. Garnish with a dollop of yogurt and a sprinkling of paprika.
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