1½ pounds butternut squash, peeled, seeded, cut into chunks
2 tablespoons olive oil
2 cups plain coconut milk beverage, plus more to achieve desired consistency
¼ teaspoon ground cinnamon, plus 2 dashes
¼ teaspoon ground coriander
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 teaspoons honey
Kosher salt, to taste
Red (cayenne) pepper, to taste
3 tablespoons chopped cilantro
Instructions
In a large microwavable bowl, add squash. Drizzle with olive oil; toss to mix. Add enough water to cover bottom of bowl and about ¼ inch up the sides. Microwave squash on high, 6-8 minutes or until very tender.
Transfer squash to a blender; add 1 cup coconut milk. Blend until completely smooth. Transfer to a large pot. Add remaining coconut milk, plus more (if desired) to achieve desired consistency. Stir in cinnamon, coriander, nutmeg, ginger, honey, kosher salt, and red pepper. Cook, uncovered, 5-6 minutes.
To serve, ladle into soup bowls. Top with cilantro.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/north-african-spiced-butternut-coconut-soup