I often double this soup to make a bigger batch. So good and freezes well!
- 2 ½ cups cooked winter squash flesh
- 1-2 TBLS cooking oil
- ½ cup onions, chopped
- Salt and pepper to taste
- 1-2 cloves garlic, chopped
- ½ tsp fresh ginger, grated
- ¼ tsp each ground coriander, turmeric, ground cardamom
- ½ tsp ground cumin
- ½ of 14 oz can of coconut milk
- 1 ¼ cup broth, chicken or vegetable
- 2 tsp apple cider vinegar
Heat oil in pot on medium heat and sauté onions until softening. Add all spices and stir 30 seconds. Add squash, coconut milk, and broth. Stir to combine then simmer 20 minutes. Add vinegar and blend. Thin with water, (or more broth or coconut milk) to desired consistency.