I love soup in the winter, but I have never made it myself mostly because I thought it would be a lot of work and a long time spent over the stove. My mom has a big garden and dumped 2 big butternut squash’s at my door and now I had to figure out what to do with them.

I made this recipe up as I was going but am really happy with the way it turned out. Instead of going the traditional nutmeg and cinnamon version I went with a spicier zingy version.

Ingredients:

1 Butternut Squash, halved lengthwise

1-2 onions (your preference), cubed

2-6 garlic cloves (also your preference)

2 1/2 cups vegetable or chicken stock

12oz can of coconut milk

Any type of creamy cheese

Oil spray

1 Lime, quartered

1 tbsp soy sauce

1 tbsp ground ginger

Any delicious toppings- sliced scallion, toasted coconut and/ or Sriracha sauce

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