recipes
lesley’s winter squash soup

posted in: Soups | Time: | Print Recipe
During the cold winter months, nothing warms you up like a hearty bowl of soup. I like to cook a batch on the weekend for convenient and versatile weeknight dinners. This winter squash soup is a simple and delicious dish that you can add some variety to by topping with proteins like sautéed shrimp, vegetables like steamed kale, fresh herbs for garnish and lesley stowe raincoast crisps® original for a texture that ties it all together.
Pairs with: lesley stowe raincoast crisps® original
Directions
Ingredients
- 1 large butternut squash, cut in half lengthwise
- 1 large acorn squash, cut in half lengthwise
- 1/2 tsp cinnamon
- 4 tbsp olive oil
- 1 large yellow onion, diced
- ½ tsp hot chili flakes
- 2-1/2 tbsp grated fresh ginger
- 6 cloves garlic, minced
- 1/4 tsp of each nutmeg, cumin and paprika
- 8 cups of chicken stock (of vegetable)
- 2 tbsp maple syrup
- 1 cup coconut milk (more or less to suit your taste)
- Salt and pepper to taste