This soup is a perfect all season soup. It isn’t too light or too heavy. Served with crusty bread it is bursting with flavors & ever so satisfying.
4-6 cups roasted butternut squash (I pressure cook, OR quarter & scoop out the insides, then bake with a bit of water in the bottom of a baking dish, covered with foil until tender- usually about an hour at 350*).
1 yellow onion
1 head fresh garlic- peeled & crushed
1 quart vegetable broth
5 cups water +/-
1 Tablespoon soy sauce or aminos
2 Tablespoons lime juice
1 can (14 oz) coconut milk
1-2 teaspoons smoked paprika
3/4 teaspoon cumin
1 Tablespoon 100% maple syrup
1/2 cup chopped cilantro
1/2 cup chopped roasted peanuts
Salt to taste
Cayenne or red pepper flakes to taste
Place onion & garlic into sauce pan & saute over medium high heat with 1-2 T. water until soft.
Scoop flesh from squash skin & place in blender.
Add sauteed vegetables, & blend, adding enough water to allow squash to puree.
Once smooth, pour mixture into pan, adding additional water (for desired consistency), lime juice, aminos/soy, maple syrup, & spices. Heat over medium high heat.
Once heated, add 3/4 can of coconut milk. Reserve remainder for serving.
To serve garnish with chopped cilantro, roasted ground peanuts, & drizzle remaining coconut cream, black & cayenne pepper & salt to taste.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com