Rudy’s soups have got be my favorite food he cooks for us! Especially when he uses coconut milk..please try this recipe you won’t regret it!
Ingredients for 2 Servings
Cup of Coconut Milk
1/2 of a medium sized squash cut in cubes (about 2 cups)
2 garlic cloves
2-3 Bay Leaves
First things first:
Sauté the garlic and onions and ginger if desired.
Boil the squash. Add the squash in water (less than level of squash) to boil with the garlic and onions until soft.
Add the Bay leaves
Add Salt and Pepper to taste
Blend all the ingredients:
Remove the bay leaves and pour all ingredients from the pot into the blender, including the water.
Add coconut milk to taste and blend until creamy.
Serve and enjoy!
Rudy likes to add a little salad of tomato and cilantro inside to give it that extra flavor. Oh and some spice if you like it too.
Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.