My Secret Recipe Club assignment this month comes from Indian-Leigh at A Vegan Obsession.
Now I’m sure I am about as far as anyone can possibly get from being a Vegan. How in the world would I find a recipe to cook on this site?? I looked and looked. In the end, I went with a soup recipe. This one sounded interesting. Coconut milk and butternut squash. Both ingredients I love. It’s not a lot different from my all time favorite Butternut Squash soup recipe, except for the coconut milk. I used a carton of coconut milk, but think if I made this again, I would definitely use a can of lite coconut milk, and 4 cups of chicken or vegetable broth. I think canned coconut milk has a much better and richer flavor than the coconut milk in a carton.
Any who. If you are a vegan, and you are looking for a change from typical recipes for Butternut squash soup, give this one a try. Oh, if you are a vegan, or cooking for a vegan- you will love India -Leigh’s blog! Make sure to stop by and take a look around.
Two more days for our fun cookbook giveaway! Check out this link to register.
3 tablespoons olive oil
1 large onion, chopped about 2 cups
1 large butternut squash, peeled, seeded and chopped into large chunks, about 5 cups
1 tablespoon grated fresh ginger
one can lite coconut milk (found in Asian section of grocery)
4 cups vegetable broth or chicken broth
1 teaspoon chili powder
slat and pepper
Place the onions in oil in a large stockpot on stove. Cook on medium high heat until onions are soft, about 5 minutes. Season well with salt and pepper.
Place the squash into the pan along with the ginger. Continue to cook for another 5 minutes, stirring as needed.
Add all of the liquid. Add the chili powder and bring to a boil. Simmer until squash is soft, about 30 minutes. Using an immersion blender, blend until smooth, or place into a blender in batches, blend until smooth. Add more salt and pepper to taste.