Butternut Squash Soup

This week’s recipe is a Butternut Squash soup. This recipe calls for a spice blend called garam masala. It is a blend of sweet and pungent spices that really compliments the squash. Most stores have butternut squash that is already peeled and pre-cut which makes this soup even easier to make and enjoy.

2 teaspoons of ghee or olive oil

Pinch of red chili flakes

1/2 cup of onions or leeks, chopped

2 teaspoons fresh ginger root, peeled and minced

1 clove fresh garlic, peeled and minced (optional)

5 cups (2-3 lbs) butternut squash, peeled and cut into cubes

1 sweet potato, peeled and cut into cubes

1 1/2 teaspoon garam masala

1/2 ground cumin

1 teaspoon sea salt

1/4 teaspoon white pepper

6 cups vegetable stock

1/2 low fat coconut milk

2 teaspoons lemon juice

Fresh cilantro for garnish

On medium high heat, in a large soup pot put the ghee or oil, red chili flakes, onions or leeks, ginger root, garlic (if using), butternut squash, sweet potato, garam masala, cumin, sea salt and white pepper. Sauté for 5 minutes. Add the vegetable stock, lower the heat to low, cover with a lid and let the soup cook for about 30 minutes or until the squash and sweet potato have cooked down. Set aside to cool. When cooled add the coconut milk and lemon juice. Blend the cooled soup to a smooth, creamy consistency. You can use a hand blender, food processor or blender. Reheat the soup before serving, add sea salt if needed and garnish with fresh chopped cilantro or whole cilantro leaves. Serve with your favorite naan or flat bread.