Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
- 1 medium butternut squash (about 2 1/2 pounds) peeled and diced
- 1 can (13.66 ounces) unsweetened coconut milk such as Thai Kitchen®
-
2
cups
vegetable stock
IngredientsList_SubstitutionsAvailable
- chicken stock
- 2 tablespoons Gourmet Garden™ Ginger Stir-In Paste
- 1 teaspoon salt
NUTRITION INFORMATION
(per Serving)This recipe has no significant nutritional value.
Preparation
- 1 Heat oil in medium saucepan on medium heat. Add onions; cook and stir 5 minutes until softened. Stir in Garlic Paste, cook 1 minute.
- 2 Add butternut squash, coconut milk, stock, Ginger Paste and salt. Bring to boil. Reduce heat to low; simmer about 15 minutes until squash is fork tender.
- 3 Carefully transfer mixture to blender container. (Or use an immersion blender in saucepan.) Cover. Puree until smooth and creamy. Garnish with roasted pepitas and chopped cilantro, if desired.
Pho Vietnamese Noodle Soup with Lemongrass and Ginger
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