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.
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
1 Lime, quartered
1 tbsp soy sauce
1 tbsp ground ginger
Any delicious toppings- sliced scallion, toasted coconut and/ or Sriracha sauce