Autumn squash and coconut cream soup

Fall is around the corner in the Carolinas!! There’s a gentle nip in the air, pumpkin spice lattes are back in coffee shops and I am dreaming of boots!! ­čÖé

With fall also comes all kinds of funky looking , odd shaped vegetables.. Have you  noticed that ?!
And they all belong to one family.. “Squash!”.. What’s up with that ?? Well, I am not complaining.. I love vegetables and over the years have really come to love “squash” in its varied forms and colors..

I saw a beautiful butternut squash at the farmers market yesterday and had to buy it.. Created this “sweet” recipe for all of us. Here’s to a gorgeous and a healthy Fall!!

To serve 3-4;

2 Cups butternut squash cut into chunks
3 cups of broth (Recipe here)
1 Bay leaf
1 small onion chopped up
2 Cloves of garlic smashed
1/3 cup of cream of coconut
2 Tsp brown sugar or 1 Tbsp maple syrup
Salt and pepper to taste

Garnish per serving;
1/2 Tbsp roasted coconut flakes
1/2 Tbsp cream of coconut

Saute the onions, garlic and bay leaf in 2 Tbsp of Olive oil for 5-6 minutes till pale brown. Add the squash and the broth and cook on medium heat till the vegetable becomes soft (almost mushy).

Remove the bay leaf and the pot from the stove. Using a hand blender, blend the soup.

Add the cream of coconut,  brown sugar or maple syrup and season with Salt and pepper to taste. Bring to a boil and simmer for 5 minutes on medium heat.

Garnish with coconut cream and roasted coconut flakes before serving. The soup will be mildly sweet. 

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