Pumpkin Coconut Soup

1 tablespoon of coconut oil
1 can of coconut milk
1-½ cups of water
1 butternut squash
½ fresh lemon
1 onion
3 cloves of garlic
2 tablespoons of fresh graded ginger
1 teaspoon of cinnamon
1 teaspoon of turmeric
½ teaspoon of cumin
¼ teaspoon of cloves
¼ teaspoon of cayenne pepper

A. Roast butternut squash at 350 F till tender (for about 1/5-2 hours)
B. Remove seeds and skin.
C. Mash the squash

In pan put coconut oil and sauté garlic, onion, ginger till tender
Then add cinnamon, turmeric, cumin, cloves, and cayenne. After mixing it in allow to sauté for another minute

Transfer spiced mixture into a pot, add coconut milk and water, and squash puree. Let it cook for 10 minutes stirring occasionally.

Add salt to taste.

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