Coconut Squash Soup


1 large butternut squash

2 onions

3 to 4 cloves garlic

2 inch piece ginger

1 to 2 tbsp. curry powder

Bouillon cube, use as directed on pkg.

1 can coconut milk

Fresh chopped cilantro

Shredded coconut



Peel onions and slice, soften in a frying pan with a bit of water to prevent sticking, on a low heat until translucent. Add ginger and garlic. Add a bit of water as needed so this doesn’t burn.

While the onion cooks, peel squash. Cut into 1 inch slices and remove seeds. Chop into 1 inch cubes.

Add squash to the pot and barely cover with water. Add bouillon cubes. Bring to boil and then reduce to simmer until squash is cooked. You want the soup to stay thick so don’t add too much water.

Add coconut milk and curry powder.

Use hand blender to purée and serve.

Garnish with drizzled coconut milk, fresh chopped cilantro or basil, shredded coconut and dukkah!