Stefanie Sacks, snoety “eating” expert and culinary nutritionist, gave us this recipe, and it’s been printed here before. But … I just love it, so am passing it on to you once again …
Coconut Butternut Squash Soup
Serves 4 xxxxxxxxA good starter course
1 medium butternut squash, peeled and de-seeded
1 small piece fresh ginger, with skin
1 can coconut milk (14 oz)
salt, to taste
Peel, de-seed and cube squash. Place in large pot with ginger, coconut milk and water (liquid should cover water by 1″). Cover and simmer until squash is soft. Let cool to room temperature, remove ginger and pur©e in blender until creamy.
This soup is also good served cold. It thickens, so you can put it in a pretty small aperitif-like glass with a spoon and even serve before the buffet or sit down.
Expect lots of compliments. Yum! And visit Stefanie’s website at www.stefaniesacks.com