This was so easy I can’t begin to explain.
This morning while I was putting together that weird breakfast of tempeh and cauliflower… I sliced a butternut squash in two and threw it into the oven at 350 for 25 minutes. No oil, no salt, nothing.
Today at lunch time I grabbed said squash, cut it into chunks and again, threw it into my food processor with: a can of coconut milk, the juice of one lemon, a tiny piece of ginger and some salt. I turned on the food processor and added boiling water until I got to the consistency I wanted (I like thicker soup). This process took all of 3 minutes? And voila… Soup.
INGREDIENTS (serves 2-3):
- 1 small butternut squash
- 1 can coconut milk (you can use regular whole milk)
- 2 inch piece of ginger
- 1 lemon
- salt to taste