Toasted Coconut Butternut Squash Soup
Try the recipe below and let me know what you think. I’d love to hear from you!
Toasted Coconut Butternut Squash Soup
[print-me]
Prep: 5 min :: Cook Time: 45 min :: Serves: 2-4
Ingredients
- 1 medium sized butternut squash
- 2 tbs extra-virgin olive oil
- 1-1/2 tsp garam masala
- 1 cup of canned coconut milk
- 1 to 2 cups water or vegetable broth
- 1 to 2 tbs pure maple syrup
- 1/2 tsp kosher salt (or to taste)
- 2 tbs unsweetened coconut flakes
Preheat oven to 350 degrees. Using a chef’s knife, turn your butternut squash on its side and cut the top off (about 1/4 inch below the stem). Cut the butternut squash down the center from the top to bottom (watch your fingers!). Using a spoon, scoop out the seeds.
Drizzle a little olive oil or melted ghee over the cut surface of the squash, then place the halves face down on a lined baking sheet and roast in the oven for 25-30 minutes or until you can press an indention into the skin side of the squash. Remove from oven and let it sit until the squash is cool enough to handle.
Using a large spoon, scoop the cooked squash from the skin and add to a blender along with the coconut milk and water/broth. Blend until smooth. Meanwhile, heat a medium-sized saucepan or stockpot on medium-low. Add coconut flakes and dry toast until the edges are brown. Remove the flakes and set aside. Next, add garam masala to the pot and dry toast for about 1 minute. Add the blended soup to the pot, stir and simmer for 10 minutes.
Lastly, add maple syrup and salt to taste. Spoon soup into a bowl to serve, and garnish with a pinch or two of toasted coconut flakes and an extra drizzle of maple syrup. Enjoy!
VP- K (+ In excess)
© Copyright Tesia Love. www.tesialove.com