Nick's Thai Butternut Squash Soup
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Serves: 2-4
 
Ingredients
  • 1 butternut squash, peeled, deseeded and cut into chunks
  • 1 red onion, chopped
  • 1 teaspoon Rogan Josh seasoning (Penzy's is our preferred brand)
  • 1 tablespoon coconut oil
  • 1½ cups skim milk
  • 1 pint vegetable stock
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper
  • 2 green onions, chopped
Instructions
  1. In a heavy pot, heat oil and cook onion until soft.
  2. Add stock, squash and Rogan Josh and bring to boil. Cover and simmer until the squash is tender.
  3. Stir in the coconut oil and skim milk. Process with hand blender until smooth.
  4. Return to pot and stir in black pepper.
  5. To serve, top with chopped green onion.
  6. Serves 4 appetizer-sized portions or 2 dinner portions.
Recipe by Passing The Relish at http://www.passingtherelish.com/2013/11/five-courses-love/