- Butternut Squash Soup -
Serves: 4
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Ingredients
1 butternut squash
1 can coconut milk
1 c. boiling water
7 leaves of wild sage
2 tsp. ground ginger
2 TB apple cider vinegar
salt & pepper to taste
Goat Cheese Yogurt Ingredients
2/3 c. soft goat cheese
4 TB yogurt of choice
Directions
1. Preheat the oven to 400°F.
2. Cut the butternut in half with a sharp knife and remove the seeds with a spoon.
3. Place both halves, with the flat side facing down, on a baking sheet. Bake in the oven for 25-40 minutes; until the skin has slightly browned.
4. While the squash is cooking, goat cheese yogurt by whisking ingredients together in a small bowl.
5. Remove the squash from the oven & let cool for a couple of minutes.
6. Spoon out the flesh & place in a blender or food processor with the other ingredients.
7. Blend on high until smooth; if you want a thinner consistency add a little more water. Season with salt & pepper to taste.
8.Pour the soup into a pot to heat back up, if necessary. Serve in bowls with a dollop of goat cheese yogurt & some pepper.