Butternut Squash Coconut and Ginger Soup

So as you may have noticed I have not been blogging much and there are a few reasons for this.  One, is I was working on an application for grad school... Yup, my ghetto ass is trying to go to grad school.  Also, to keep it real my cooking attempts have been straight flops lately... but not this one...

Soup on a rainy day?... duh!  This shit is the ultimate comfort soup.  It's carby and creamy with just a touch of spice.  This soup is also hecka easy to make, except for peeling and dicing the butternut squash.  I hate doing that shit!  I am the kind of person that passes the pre-chopped veggie section of the produce with disgust, like, how fucking hard is it to cut some zuchinni and bell pepper.  But after hacking away at the huge butternut squash for an hour tonight I might rethink my butternut purchase next time.  Anyways, once you get the butternut squash chopped its a breeze.  

Butternut Squash Coconut and Ginger Soup

1 tablespoon olive oil

1 onion chopped

1 large shallot minced

2 teaspoons fresh ginger or 1 teaspoon powder

1 teaspoon cayenne pepper

1 medium sized butternut squash peeled, seeded and diced

6 cups veggie stock

1 can coconut milk

salt and pepper

1.  Heat large stock pan to medium heat.  Add olive oil and onion and saute for 5-6 minutes until onion begin to become translucent.  Add the shallot and cook for a minute.  Then add the ginger and cayenne and cook for 30 seconds or so while continuously stirring.  

2.  Add the butternut squash, veggie stock and coconut milk to the onion mixture and bring to a boil then lower to a simmer for 30 minutes.  Once butternut squash is tender and cooked through blend with a hand blender.  Taste and adjust spices to your liking and it is ready to go.