The cold season is already here with us in Nairobi, and I couldn’t be more bummed. We literally did not enjoy the warmth that was February to May, because of the pandemic. Okay, all the sad aside; let’s talk about this yummy soup that is butternut with coconut flavor. I carried some to work, and trust me; that was a brilliant decision because it was freezing outside. You can use pumpkin instead, for I understand that it is easier to find here in Nairobi.
- Peeled, seeded and chopped butternut squash (2 cups)
- Crushed Garlic (2 cloves)
- Crushed ginger (1 tsp)
- Coconut cream powder (2 tbsp)- Feel free to use coconut milk or actual cream.
- Salt to taste
- Cayenne chilies to your taste.
- Cilantro (1/2 cup)
- 1 chopped onion
- Your favorite spices ( I used garam masala, black pepper, garlic powder and curry powder)
- In a pan, start by frying the onions in some vegetable oil, then add your ginger and garlic. Stir and let these cook for 5 Minutes.
- Add your cayenne, salt and spices and continue to cook.
- Add in the butternut and stir in completely until well incorporated.
- If you are using coconut cream powder like me, mix it with half a cup of water to make it creamy , then add to the pot. If you are using milk, just add in directly.Cover the pot, set your fire to low heat and let it simmer until the butternut is all soft.
- Test your butternut with a fork. You know it is ready for blending when it easily comes apart when pierced with a fork.
- Pur all these ingredients in a blender and blend until smooth. Feel free to add more water or milk if you like it more runny.
- Serve on a bowl and top with some cilantro.
- Enjoy this with some buttered toast.