I can’t help it – still just back from that amazing Womens retreat at Thirteen moons and had to try this amazing recipe – This one is gluten free and so tasty I can’t stand it.
My husband even liked it but he did say he thought something was a bit “off”.
Ok so admittedly I added the cilantro and he hates cilantro… yes he is one of those of the world to whom cilantro tastes like soap (more soup for me!)
While at Thirteen Moons we had a little “Cilantro Miracle” – Apparently Louise had never had a group of women who all liked cilantro before – there were 7 of us.
So anyways, you can leave the cilantro out if you like but wow I love it so in it went… super easy and so so tasty…. I get this again for lunch tomorrow too – yay!!!
Here is the recipe (with permission):
Thai Coconut-Squash Soup
4 cups vegetable stock
4 cups cubed butternut squash
1 tablespoon coconut oil
1 lb brown mushrooms thinly sliced
1 red bell pepper diced
1 small onion diced
1 tablespoon finely minced chili pepper (optional)
1 clove garlic finely chopped
2 teaspoons grated ginger
1 can coconut milk
juice from 1 lime
Put the stock and squash in a soup pot and bring to a boil. Reduce to a simmer, covered until the squash is tender, about 20 minutes.
While the squash is cooking, heat the oil in a skillet over medium heat and add the mushrooms, bell pepper, onion, chili pepper, garlic and ginger and sauté until the vegetables are slightly wilted – 5-10 minutes
Once the squash is tender, add the mushroom mixture to the soup pot and stir in the cilantro. Simmer for another 10 minutes and then stir in the coconut milk. Simmer until heated through.
Before serving, stir in lime juice and garnish with chopped cilantro.