Great for Fall: Butternut Squash Coconut Soup

This is one of my very favorite soups, the combination of butternut squash, ginger and coconut is great when you need a quick warm meal on a cold night.  Ginger aids digestion, supports the immune system and helps to reduce inflammation.

1 tablespoon extra-virgin olive oil

1 onion, minced

1 garlic clove, minced

¼ teaspoon fresh ginger, minced

2 cups water or vegetable stock

½ cup canned coconut milk

1 teaspoon salt

¼ teaspoon red pepper flakes

1 bay leaf

2 cups cubed butternut squash

Place a large pot over medium-high heat. Add oil followed by onion, sauté for 3 minutes, add garlic and ginger and sauté for 1 minute. Add water, coconut milk, salt, red pepper, bay leaf and squash. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until squash is tender. Remove bay leaf and blend in blender until smooth. I like to double or triple this recipe and have lots of leftovers or put some in the freezer.  Top with a spoonful of yogurt or crème fresh or roasted pepitas.