Serves 6
15 minutes preparation time
30 minutes cooking time
1 tablespoon canola oil
1 cup chopped shallot
3 garlic cloves, chopped
2 teaspoons ginger, finely minced
1 butternut squash, peeled, seeded and cubed (about 5 cups)*
2 small potatoes, peeled and cubed (about 2 cups)
1 can coconut milk
1 teaspoon salt
15 fresh basil leaves, torn into pieces
2 tablespoons fresh lime juice
Heat the oil in a large pot over
medium heat. Add the shallots, garlic, and ginger and saute for 2 to 3
minutes. Add the squash and potatoes and stir for about a minute. Add
the coconut milk, 3 cups of water, and the salt. Cook until the
vegetables are tender, about 20 minutes. Puree with a hand blender.
Add the basil and lime juice, stir, and serve.
*Butternut squash
can be a bit slippery to handle. My favorite way to cut them is first
to slice a small bit off the bottom and the top. Set the squash
upright on a cutting board and with a large, sharp knife cut through it
from top to bottom. Scoop out the seeds. Peel each half. Cut each
half in slices cross ways and then in the other direction to make
cubes.