Lazyman’s Quick Coconut-Raisin-Cinnamon Butternut Squash Soup
More like a puree. Or a warm milkshake.
Things I always have: shredded coconut, cinnamon, and raisins. And I think they’re friggin’ delicious in just about everything.
So I took my butternut squash and began to dissect it.
If anyone knows a more efficient way to skin a squash, do let me know.
I save my seeds.
...and I stick them in my dehydrator. The rest of you can roast them.
Once all the squash was cubed, I stuck it in a pot with some water at the bottom.
There's water in the bottom.
And then I added my favorite flavors.
Raisins, coconut, and cinnamon.
And steamed it until soft, mixing it occasionally.
Mushy. Looks done.
Stuck it in my blender, and added a little chunk of butter (I would have preferred coconut oil, but we were fresh out).
Butter or coconut oil for some fat. I had no milk, no yogurt, and no sour cream. (Being vegan-friendly, I don't use them much anyway).
Add a little water and liquidize!
Don't forget to add just enough water so it won't stick to the sides.
Bam. Done. Roasted butternut squash definitely yields a better flavor, but I wasn’t about to stick around for an hour.
Blend until smooth.
Garnished with coconut.
LAZYMAN’S COCONUT-RAISIN-CINNAMON BUTTERNUT SQUASH SOUP
- 1 butternut squash, peeled and cubed
- a handful of raisins
- a handful of coconut shreds
- a few dashes of cinnamon
- a chunk of butter, or a heaping TB of coconut oil
- a little water
