Hey guys! This week’s recipe is a nice, cosy roasted Butternut squash soup. But it’s got a yummy, spicy kick of Ginger and Chipotle!
It’s super easy and makes a delicious lunch or dinner on those cold days.
You will need:
1 medium Butternut squash
1 can coconut milk
2 Tsp butter/ghee
1 tsp Chipotle powder (paste works too)
1 tsp ginger powder
Preheat oven to 400. Cut the Butternut squash into 1 inch chunks. Keep the seeds for later roasting, or discard. Brush with melted butter, and rub in Chipotle and ginger. Don’t rub it into the skin, because we’ll be peeling them later. Place in a roasting pan, and in the oven it goes for about 30-45 mins. You can them to be fork tender, almost mushy.
After the squash has cooled a bit to less than fiery hot, peel off the skins and throw the flesh in a blender with the coconut milk. Blend until smooth.
Serves 2. Or one very hungry person. Nom nom nom nom.
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