Cooking with Shonte' - Butternut Squash Soup

Ingredients 

1 Butternut squash, medium

3 yellow potatoes or 2 peeled russet potatoes 

3 cloves Garlic

2 tsp Ginger, fresh

1 Onion, medium

1/2 tsp Thyme, fresh or dried leaves

3/4 cup Coconut milk

4 cups Vegetable stock or chicken stock (Knorr is my favorite brand)

3/4 tsp salt (sea salt, kosher, iodine, or Himalayan)

1/4 tsp White pepper or regular pepper 

¼ tsp of cayenne pepper(optional) 

1 tbsp Olive oil

Toasted French Bread or Saltine crackers

Tools

Large Pot

Large stirring Spoon

Blender or hand-held immersion blender

Directions

Chop onions, ginger  and mince garlic, cut open peeled butternut squash and potatoes into small cubes without skin.

Heat a large pot  over medium heat, add olive oil 

Add chopped onion, minced garlic, chopped ginger, salt and pepper, thyme. Saute until onions are translucent and soft

Add cubbed butternut squash and potatoes to mixture

Add vegetable or chicken stock, the liquid level should be just slightly lower than the squash and potatoes

Add lid to pot and bring to boil on medium- high heat

Once soup reaches a boil turn heat down to medium-low simmer for about 20 minutes or until squash and potatoes are tender where you can pierce it with a fork

Once soup is done, remove from heat add coconut milk and blend or use a hand-held immersion blender until smooth, less smooth if you like it a bit chunky

Serve immediate and garnish with fresh thyme and some coconut milk

Enjoy, you can eat this with crackers or toasted bread