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Thai Coconut Squash Soup

What you need: 

2 Med. Butternut Squash, cut 1/2 

1 Carton Veggie Stock

1/2 Bunch Cilantro, leaves only

1 Large Leek, cut and washed

2 Large Carrots, cut into half-moon 

3 Stalks Celery, med. diced

1 Inch Ginger, grated

4 Cloves Garlic, minced or pressed

Coconut oil

1/2- 1 can Light Coconut Milk

1 1/2 Teaspoon dried Cumin

1 1/2 Teaspoon dried Coriander

Pinch Cinnamon

Salt & Pepper

1/2 Teaspoon Cayenne

Preheat oven to 400 degrees.


What you do: 

1. Wash and cut the squash in half. Spoon out the guts and rub coconut oil on the surface. Place squash halves face down on baking sheet and roast until tender.
2. Meanwhile, over medium heat add a large spoonful of coconut oil in a stock pot or large cast iron skillet. When the oil is hot, add the leeks and fry until translucent and fragrant. Add ginger and pressed garlic. After the ginger and garlic are smelling good, add the carrots and celery. When they start to get hot, add some veggie stock. Keep adding until the veggies are just barely covered in the liquid and simmer.
3. When squash is tender, carefully cut off the skin and add to blender (I have a crappy blender, so I only do one squash at a time) with some coconut milk and the cilantro. I don't use a full can of coconut milk because I like my soup a bit more thick, feel free to add the whole can if you want a thinner soup. After the squash is blended, add it to the simmering pot. Cook until the celery and carrots are tender. Salt and pepper to taste. 

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