Clean Eating Butternut Squash Soup With Coconut Milk And Cilantro (Makes approximately 8 cups)
2 regular sized butternut squash – baked and removed from skin
2 cups No Chicken Broth
1 14 oz. can light coconut milk
2 Tbs. fresh cilantro
2-3 Tbs. fresh grated ginger
(throw in a dash of cayenne, maple syrup, blackstrap molasses, a shake of smoked paprika, a couple shakes of curry & salt to taste)
Fresh cilantro and toasted seeds for garnish
– Bake Squash at 350 – cut in half, seeded, in a pan with some water 30+ min).
– Place your pre-cooked squash, broth, coconut milk, cilantro, and ginger and spices in the blender and blend in batches.
– Gently heat all the ingredients in a pot.
– Serve and garnish with fresh, chopped cilantro and toasted squash seeds.
Why do I always wait till we’ve eaten it all up to take a picture? This is pretty and delicious! I served it with a spinach, artichoke hearts & orange salad with orange & lemon juice for dressing. Sprinkle with flax seeds and toasted squash seeds. Yummy is all I have to say! It’s almost gone!