Phenomenal Phoods

30 Semi-Healthy Days - Day 17: Spicy Butternut Squash Soup

Ingredients:

• 1 Tablespoon flaxseed or olive oil
• 1 shallot, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/4 teaspoon red pepper flakes
• 1/2 - 1 teaspoon cayenne pepper (depends how spicy you want it)
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1/4 teaspoon nutmeg
• 1 lb butternut squash, chopped (I went lazy and just bought it pre-cut. If you buy a whole butternut squash, I would roast it in the oven first)
• 2 1/2 cups water plus 2 teaspoons better than bouillon vegetable broth (or just 3 cups of vegetable broth)
• 1/2 cup Vermouth
• 1 can light coconut milk
• Salt & pepper, to taste
• Chopped cilantro and coconut milk for garnish, optional

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the shallot and garlic, cooking until fragrant - about 2 minutes.
3. Add the carrots, celery, red pepper flakes, cayenne, curry powder, chili powder and nutmeg. Cook for another 5 minutes.
4. Stir in the butternut squash and cook for another 5 minutes.
5. Add the vegetable broth and Vermouth. Bring to a boil over medium heat and then reduce heat to low. Simmer for 20 minutes.
6. Add soup to a blender and blend until smooth or use an immersion blender. Return to pot on stove.
7. Stir in the coconut milk and heat through over low heat.
8. Add salt and pepper to taste. Serve with chopped cilantro and an additional spoonful of coconut milk.