It is handy to have an immersion blender to whip the soft cooked vegetables and liquids into a creamy soup.
- 2-3 quarts vegetable stock (made from your vegetable peelings and scraps – especially use the peel and seeds/pulp of the butternut squash, and the skin of the onion)
- 2 medium butternut squash, peeled, seeded and coarsely chopped
- 1-2 yellow onions, coarsely chopped
- ½ – ¾ can coconut milk
- cinnamon stick
- 1 inch length fresh ginger root, cut into 3 thick slices (or you can peel and grate the ginger)
- cayenne, to taste
- salt and pepper
Heat vegetable stock and add squash, onion, cinnamon, and ginger. Cook over medium heat until vegetables are tender. Add coconut milk cayenne, salt and pepper. If you have used thick slices of ginger, now is the time to fish them out or your soup. Also remove the cinnamonstick. Blend the soup contents until smooth. Adjust seasoning as needed.