Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 tsp grated fresh ginger or 1 teaspoon powdered ginger
- 1/2 tsp dried thyme
- 1 medium butternut squash peeled, de-seeded, and cut into 1-inch cubes
- 4 cups vegetable stock
- 3/4 cup coconut milk
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large pot over medium. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
- Add the cubed butternut squash and toss in the onion mixture. Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash). Bring to a boil over medium-high heat.
- Once the soup reaches a boil, turn the heat down to medium-low and simmer for about 20 minutes or until the squash is fork tender.
- Remove the soup from the heat and add the coconut milk. Transfer to a blender and pureé until smooth.