Recipes
Thai Butternut Squash Soup
Makes 6-8 1 cup servings
Ingredients
4 cups butternut squash, medium dice
1 sweet onion, medium dice
1 piece lemongrass, bruised and minced
2 tablespoons ginger, chopped fine
2 cups shredded coconut (unsweetened)
1 (13.5-ounce) can coconut milk
Salt and pepper
1 lime, zested and juiced
Preparation
Place all ingredients into a 12 cup saucepan over medium heat, except for the lime. Cook until tender. Add the lime juice and zest, then puree in blender or with an immersion blender.
