Spicy Butternut Squash Soup  

You could also, use acorn squash puree or mashed sweet potatoes as a substitute for butternut squash in this recipe.

½ onion, diced
2 cloves garlic, coarsely chopped
1 tablespoon olive oil
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
1 cup water
2 cups of cooked butternut squash, roughly mashed
1 cup coconut milk

In a medium sauce pan, cook the onion and garlic in the olive oil over medium-high heat for 3-5 minutes, stirring often to prevent browning, add a little of the water, if necessary to keep from burning. Stir in the spices and salt, letting the aromatic flavor come out for 1 minutes, then add the water and butternut squash. Bring to a boil and then turn the heat down to a simmer for about 10 minutes. Stir in the coconut milk and allow to warm up to 165 degrees, then turn off the heat and blend with an immersion blender until smooth.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |     ranchopiccolo@hotmail.com

© 2017 Rancho Piccolo. All Rights Reserved.  Website powered by
Imedia West