Butter Squash Cold Soup

Products :

1. 1 Butter Squash, 1 Sweet potatoes
2. Coconut milk, heavy cream, Greek Yogurt
3. Canned pineapples and sweet corn
4. Fresh basil, fry crispy onions
5. Salt & pepper and fresh ginger

Clean and peel the Squash, cut them into 1 inch pieces. Clean and cut sweet potatoes.  Take big piece of fresh ginger and using a tea spoon, remove the skin and cut them also into 1 inch pieces. 

All products are ready, so to the cooking pot add,  squash,  sweet potatoes and ginger. Add water, salt and cook them for about 5 minutes, until tender.  After this time drain them, saving cooking water, let them cool down.  Drained and chilled veggies, transfer to the bowl. Add 2 cups of coconut milk and start blending. Add 1 cup of veggie water. Keep blending and add 1 cup of heavy cream and  and Greek Yogurt 32 oz. Add few leaves of  fresh basil and few pineapple discs. Again keep blending. 

Stop blending and add 16 oz canned sweet corn, stir, and put to refrigerator for min 2 hours. After this time cold soup its ready to serve. Prepare thin cut of fresh basil, pour soup in the plate add fry onion. Garnish with fresh basil.