Butternut squash are an important winter food, the rich orange flesh delivering vital nutrients in a sweet and velvety goodness that can be utilized in a variety of ways.
I use a pressure cooker to quickly process the squash, enabling me to deliver a delicious dish literally in a matter of minutes.
As soon as the pressure cooker comes up to pressure, I remove it from the heat.
When the pieces are cool enough to handle, scoop the flesh out easily with a spoon.
Blend the squash to the desired consistency, adding liquid remaining in the pressure cooker or water, 1/2 to 1 cup at a time.
Remember that most butternut squash soup (or pie) recipes call for additional liquid, such as any milk or creamer alternative, or in the recipe below, coconut milk.
Process the puree’ until all lumps and texture have disappeared and the mixture is smooth and creamy.
6 cups butternut squash puree’
1 16 oz. can coconut milk
1 TBS minced ginger
1/2 tsp salt
1/4 tsp garlic powder
1/4 – 1/2 onion
Saute onion until clear.
Add to blended squash along with all other ingredients.
Heat and serve.
Option: Thinly slide 2 carrots and 2 stalks of celery and steam in a separate pot.
Add to soup. Garnish the bowl with a spring of cilantro.
You’ll be amazed at the deliciousness of the coconut ginger combination with the rich flavor of the butternut squash. Enjoy!