Saturday, 5 October 2013

Chipotle Butternut Squash Coconut soup

Fall is in full blast now, the leaves are falling, the rains and wind has come, and my wool socks have been put to good use haha.. What better a way to warm the soul ( and feet ! lol) than soup :)


1 small butternut squash 
1 can of coconut milk
2 cups chicken stock (or veggie)
3 carrots chopped
3 celery stalks chopped
bunch of green onions chopped
1-3 TBS Smokey Chipotle Sauce (depending on how hot/ smokey you like it , if you use chipotle spice start with a few dashes and add more as you like)
-Salt and pepper to taste

-Crushed Sweet potato chips for garnish with a scoop of greek yogurt 


-Preheat oven to 425 Degrees C. 
-Cut up squash and place in a baking pan coating pieces with butter or oil, cook for 35 minutes.
- Prepare all other ingredients in this time.
- When squash is ready remove from oven and place in a blender puree until smooth ( you can add some coconut milk to blend easier)
- Add all ingredients to a large pot and allow to cook on medium for 10 minutes to cook veggies through.
-Serve with crushes sweet potatoe chips and/or yogurt / sour cream, enjoy!

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