Sunday, October 14, 2012
I have a bunch of butternut squash that have been sitting on the counter for the last month. I finally got around to cooking some of them. My very successful recipe for butternut squash soup is: 1 butternut squash, peeled and cubed 2 cups vegetable broth 1 cup coconut milk 2 tablespoon butter black pepper Cook butternut squash and broth until it boils. Then simmer for 30 minutes. Puree soup with a hand blender. Add coconut milk and simmer until heated through. Add pepper to taste. MMMMMM, it is like autumn comfort in a bowl.