Use the can of coconut milk out to be room temperature.
Make Soup
To start, coat a pan with olive oil.
2 tablespoon olive oil
Add to the heating oil, the chopped ingredients and stir for two minutes on low heat.
2 shallots, ½ cup celery, 2 fresh garlic cloves, 1 teaspoon fresh ginger, 1 apple
Add 3 cups of butternut squash puree to the mixture. Use either canned puree or roast your own according to my instructions in the blog post.
3 cups butternut squash puree
Now, stir in the rest of the ingredients and bring to a simmer but not boil for 5 min.
1 can full-fat coconut milk, 1 cup vegetable broth, 1 pinch ground cayenne, 2 tablespoon maple syrup, 1 teaspoon ground cinnamon
Taste-test and tweak the taste with salt and pepper.
Put the soup directly into a thermal blender or a blender with a vented lid. If you don't have a thermal blender or with a vented lid, let the soup mixture cool first and then blend in any high-speed blender until velvety creamy.
Warm again briefly in a pot on the stove before serving.
Serve with sprinkle of parsley, and saffron for color! Enjoy!
Notes
Fresh ginger and fresh garlic is preferable to ground or jarred.The apple can be substituted for a pear. Neither needs to be peeled, just cored.The celery is important to add a fresh green flavor to the soup that actually brightens all the other flavors.If your soup is too thin after you blend, add 1-½ cup of pureed cauliflower. You can buy a bag of riced, microwave it and blend it into your soup. Or you can boil cauliflower for 20 minutes, let it cool, and blend that into a puree.How To Make Butternut Squash Puree.Use your microwave to make butternut squash puree! Here's how:1. Start with a 3-4 lb butternut squash, rinse it off, and poke holes in the skin all over so it doesn't explode in the microwave. Wrap it loosely in paper towels. Then microwave it for about 8 minutes.2. Stop and test to see if a knife slides smoothly into it. If not, put it back in the microwave for another 2 minutes.3. Once you believe it is cooked through, let it cool because it will burn you to handle it right now.4. Then slice it in half, scoop out the seeds, and then scoop out the squash and put into your high speed blender.