Coconut Cream of Squash
This creamy squash soup can be made using just about any kind of squash or pumpkin. Each lends its own distinct texture and flavour - creamy or coarse, delicate or earthy - providing great variety from fall well into winter. It's also pleasantly hearty if you don't purée it.
Ingredients
- 4 Tbsp coconut oil
- 3 onions, chopped
- 1 Tbsp ginger, chopped
- 1 Tbsp Royal Berbere, ground
- 4 cups squash, cubed
- 2 cups chicken stock or water
- 2 cups coconut milk
- Salt and pepper to taste
- ½ cup pumpkin seeds
- ½ nigella seeds (opt.)
Method
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1
Pour oil into a pot with onions and ginger. Cook on medium heat for a few minutes until onions are translucent.
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2
Add Berbere and squash. Stir well and sauté for 3 minutes. Add stock, coconut milk, salt and pepper. Cook until the squash is tender, about 20-30 minutes. Meanwhile, toast the pumpkin seeds.
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3
Reduce to a creamy puree using a stick blender. Add some water if the soup is too thick. Garnish with toasted pumpkin seeds and nigella.
