Butternut Squash and Ginger Soup 2

Ingredients

• To roast squash:
• 1 butternut squash, about 2 1/2 lb (1.2 kg)
• 1 tsp (5 mL) olive oil
• 1/2 cup (125 mL) water
• For soup:
• 2 tbsp (30 mL) olive oil
• 2 cups (500 mL) onions, finely chopped
• 2 tbsp (30 mL) fresh ginger, peeled and finely chopped
• 4 cups (1 L) water
• 1 cup (250 mL) coconut milk
• 3/4 cup (180 mL) VH® Vindaloo Sauce

Preparation

1. Carefully slice squash in half lengthwise, scoop out and discard seeds.
2. Place squash cut sides down in a baking dish, add oil and water. Bake in 350°F (175°C) oven for 1 hour or until knife-tender. Peel squash as soon as it is cool enough to touch, this will make the skin come off with more ease.
3. In a large pot heat oil over medium and sauté onions and ginger until tender, about 10 minutes. Add cooked squash, water, coconut milk and VH® Vindaloo Sauce. Simmer for 30 minutes on low heat.
4. Let soup cool slightly and puree in food processor or blender. Warm through and serve.