- 1 butternut squash
2. Saute the following until soft about 5-7 minutes in a large pan (fry pan, wok, dutch oven, etc.) that holds at least 4-6 cups
- 2 T (about) olive oil - can preheat if want to but not necessary
- 1 onion, chopped
3. Then add and saute slightly
- about 2 T lemon basil leaves (might be able to use cilantro, or any other lemony herb)
- 2 garlic cloves crushed/minced
- about 1/2 t. salt
4. Add, stir to coat, and saute slightly to give flavor
- previously cubed squash
5. Add following liquid to cover squash
- One 13.5 oz can unsweetened coconut milk (Shake very well before using.)
- about 3 cups water
6. Then bring to a boil. Once soup is boiling reduce heat to medium low, stir and simmer until squash is soft/ fork tender. Then take off heat. Taste and see if it needs more salt.
7. Let cool to eating temperature so you don't burn yourself when blending in food processor or blender. (Can stir and blow a fan on it.)
8. Fill food processor or blender about 1/2 full. Might have to blend in batches. Vent food processor or blender so heat doesn't build up and blow off lid and make a big mess. Can cover lid with towel.
9. Carefully blend soup starting from lowest speed and working your way up until pretty smooth, about 10-15 seconds. Transfer to large metal bowl. Repeat, working in batches until all the soup is blended.
10. Return soup to wiped out large pan, heat and stir until steam rises from pot. Take off heat and
11. Add
- Juice from 1 small lime or 1/2 of regular sized lime
- Salt to taste
Garnish if desired with
- lime wedges
- toasted unsweetened coconut flakes, about 1/2 - 3/4 cup
How to toast unsweetened coconut flakes or shredded (whatever you can find.)
- Preheat oven to 300F
- Spread unsweetened coconut flakes on rimmed baking sheet
- Toast in oven about 3-5 minutes until golden brown
- watch closely so they don't burn
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