Butternut Squash Soup with Coconut Milk and Ginger - OLDWAYS - Cultural Food Traditions OLDWAYS – Cu

Name: Butternut Squash Soup with Coconut Milk and Ginger - OLDWAYS - Cultural Food Traditions OLDWAYS – Cu
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium buttnernut squash, cut in half vertically, seeds removed; 1 medium acorn squash, cut in half vertically, seeds removed; Salt; Pepper; 1 medium red onion, or 2 shallots, chopped; 1 tsp fresh, grated ginger; 3-4 cups vegetable broth (depending on desired thickness); 1/2 teaspoon cinnamon; 1 cup coconut milk

oldwayspt.org

Preheat the oven to 400°F. Reserve half of the olive oil, and rub the rest on the flesh sides of the cut squash; sprinkle with a pinch of sea salt and black pep

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Ingredients

2 tablespoons extra virgin olive oil
1 medium buttnernut squash, cut in half vertically, seeds removed
1 medium acorn squash, cut in half vertically, seeds removed
Salt
Pepper
1 medium red onion, or 2 shallots, chopped
1 tsp fresh, grated ginger
3-4 cups vegetable broth (depending on desired thickness)
1/2 teaspoon cinnamon
1 cup coconut milk

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Butternut Squash Soup with Coconut Milk and Ginger - OLDWAYS - Cultural Food Traditions OLDWAYS – Cu

Ingredients

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