Butternut Squash Soup with Tamarind
Servings: 4
Ingredients
- 1 onion chopped
- 2 carrots peeled & chopped
- 3 garlic cloves peeled & chopped
- 1 tbsp olive oil
- 4 cups stock
- 4 cups cooked butternut squash
- 2 tbsp tamarind chutney
- Salt & pepper
- 1/2 can coconut milk
- Cilantro
Instructions
- Heat large pot over medium high heat.
- Add olive oil, onion and carrots. Saute for a few minutes and then add your garlic. Cook until vegetables start to soften.
- Add stock and bring to a boil.
- Drop to a simmer, add cooked squash, tamarind and a pinch of salt & pepper. Cook another 5 minutes.
- Stir in coconut milk and remove from heat.
- Puree soup in blender or with hand immersion blender. Reheat if needed.
- Sprinkle on some chopped cilantro and serve while hot.
Notes
Preheat oven to 375. Peel and cut up squash into 1 inch cubes. Toss with olive oil, salt and pepper and spread onto parchment lined baking sheet. Stir about half way and bake for 30-45 minutes or until squash is soft.