This is one of my favourite soups of all time! The slight heat of the berbere and ginger paired with the creaminess of the coconut and squash is a delightful combo, leaving you with a cozy feeling. Also, black cumin is known to help with inflammation, digestion issues and helps fight infection; with those benefits, why not give it a try? As colder weather approaches, I thought it’d be a good recipe to share.
Cream of Butternut Squash and Coconut
- 4 tbsp coconut oil
- 1 tbsp ginger
- 1 tbsp berbere
- ½ tsp black cumin
- 2 cups water
- 3 chopped onions
- 3 pounds butternut squash
- 1 can coconut milk
- ½ cup of roasted pumpkin seeds
- Salt and pepper
Heat coconut oil in a large pot over medium heat. Sautee onions and ginger until they become translucent. Add berbere and cubed squash and cook for 4-5 mins while stirring well. Add water, coconut milk and salt and pepper to taste and cook for 30 minutes.
Note: If you have raw pumpkin seeds, you can roast them in the oven while soup is cooking. Lay seeds spread out on a sheet pan at 350 degrees for 5-10 mins, or until desired doneness.
Using a stick blender, puree the soup. Garnish with the toasted pumpkin seeds and black cumin.
Optionally, you can serve it with a spoonful of yogurt and a wedge of lime. Enjoy!