Butternut Squash Soup
I love this soup so much. It's inspired by one of my favorite recipe bloggers Minimalist Baker! It's creamy, full of flavor, and the tangy lime brings it all together in the end :) I hope you enjoy!
1 small butternut squash (skin and seeds removed & cubed)
1 14-oz. can coconut milk
4 cups water
1 small shallot (thinly sliced)
1 small knob fresh grated ginger
1 Tbsp vegan fish sauce (optional)
1/2 medium serrano pepper (thinly sliced, seeds removed)
Can of drained chickpeas
1 tbsp of olive oil
1/4 tsp of garlic powder
Dash of paprika
Salt and pepper
For serving: lime (quartered), fresh chopped cilantro and basil for garnish
Preheat oven to 400 degrees. Add butternut squash to a baking sheet and toss with 2 Tbsp olive and add a bit of sea salt. Roast for 15 minutes or until tender and cooked through. Set aside to cool slightly.
In the meantime, add ginger, shallot, pepper, coconut milk, water, to a medium sauce pan and bring to a boil. Then lower heat to a simmer. Add vegan fish sauce (optional) and stir.
Add butternut squash to a blender with the broth and puree until smooth Add back into the soup pot and stir until well combined. I added more ginger and a pinch more salt at this point.
On the same baking sheet, add the drained chickpeas and top with a little more olive oil, salt, pepper, garlic powder, and paprika. Bake for 10-15 minutes.
Before serving, garnish with fresh lime juice, crispy chickpeas, fresh basil, cilantro, and a dash of paprika.