Butternut Squash Coconut Soup
September 29th, 2007 | by Ingrid
BUTTERNUT SQUASH COCONUT SOUP
PREP: 15 Minutes TOTAL: 20 Minutes
SERVES 4
The combination of butternut squash, apple and coconut milk create this simple silky puree soup with a fresh sweet slightly nutty flavor. This soup is filling yet low in calories. It is a high source of antioxidants, fiber, Vitamin A and C.
3 cups fresh butternut squash, peeled, seeded, grated
1 large sweet apple, peeled, corded and grated
1 1/2 cups coconut milk, homemade or canned [13.5 oz.]
2 tablespoons agave or maple syrup, optional
½ teaspoon cold pressed pumpkin seed oil or grape seed oil
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon Celtic Salt, optional
Wash the butternut squash and apple, set apple aside. Take the butternut squash and carefully cut in half. Use a spoon or ice cream scoop to remove seeds and fibrous material in the cavity. Reserve seeds for another use. Peel rind with vegetable peeler, then grate the flesh with a grater into a large bowl.
Carefully cut apple lengthwise in half. Remove core with a melon baller and grate into the same large bowl with the grated squash.
Place grated butternut squash and apple in blender or food processor. Add remaining ingredients to blender/food processor, blend/pulse until smooth and creamy.
To serve, spoon soup into serving bowls. Garnish with fresh grated butternut squash and raw pumpkin seeds.
Extra butternut squash can be refrigerated. Wrap tightly in plastic wrap or store in an airtight container in bottom bins. It should keep for up to 1 week. To freeze, cut squash into manageable pieces, place in individual freezer bags and label with date and description. Keeps up to one month.
Despite it hard exterior it is easy to cut through it and peel the skin. It only takes a five to ten minutes with a good knife and vegetable peeler. Refer to Cutting Techniques for Butternut Squash.
Tools for This Recipe
- Heavy chef’s knife or a cleaver [for larger squash]
- Grater
- Spoon
- Melon baler
- Measuring spoons [ ½ and ¼]
- Blender or Food Processor
- Large bowl
- Soup ladle
- Soup bowls
7 Responses to “Butternut Squash Coconut Soup”
By Smerky on Oct 15, 2007 | Reply
Mmmm I made butternut squash soup this week but I never thought of using things like coconut or apple. Must try in the future…this looks fantastic, by the way.
By Ingrid on Oct 15, 2007 | Reply
Smerky, thank you! Squash season is in full swing and I have more recipe ideas to post soon. Let me know how this soup recipe turns out for you. I checked out your sight too. I like the idea of making use of chive blossoms in one of your earlier posts.
By Carmella on Nov 5, 2007 | Reply
Oh wow! This looks fabulous! Your pic makes me want to reach over and grab that first bowl! lol
Thanks for sharing! I’ll be definitely giving this one a try!
By Ingrid on Nov 5, 2007 | Reply
Hi Carmella and thanks for your comment. I’d love to know how it turns out for you. I’ve always liked the squashes, who knew it would be delicious raw!