Easy Butternut Squash Soup with Toasted Coconut

Easy Butternut Squash Soup with Toasted Coconut

Serves: 4

Ingredients

• 1 butternut squash
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 3 cups vegetable bouillon
• ½ teaspoon Thai fish sauce
• 2 tablespoons olive oil
• Salt and black pepper
• Toasted coconut to garnish

Instructions

1. Cut the squash in halve and remove the seeds.
2. Rub half the olive oil over the squash and season it with salt and black pepper. Grill the squash over a medium heat, flesh side down, for 20 minutes, then skin side down for 15 minutes until fork tender.
3. Let the squash cool and scoop out the flesh.
4. Fry the garlic and shallot in the rest of the olive oil until golden brown.
5. Add the bouillon and bring to the boil.
6. Add the squash and simmer for 5 minutes.
7. Blend the soup in the blender on the pulse setting.
8. Add fish sauce to taste and garnish with toasted coconut.
9. Serve hot.

Source: amazingsouprecipes