Serves 6

  • 4 cups roasted winter squash
  • 1 large onion, diced
  • 2 tablespoons virgin coconut oil
  • 32 oz chicken or vegetable broth
  • 32 oz regular milk or unsweetened almond milk
  • 2 tablespoons Coconut Cream Concentrate
  • pinch of nutmeg

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Can you use a different type of squash for this soup if winter squash isn’t available? How about something like butternut...will that change the cooking process? What would you recommend....ideas, anyone?
# Posted By Sarah | 2/21/08 1:01 PM
My daughter just asked for a butternut squash soup a second ago. I am used to making it with a little apple in it-pureed. A pinch of cinnamon too. I'm not too sure how that would taste with the coconut, but will experiment anyway. I hope it does well. :)
# Posted By Nancy | 11/2/09 12:48 PM
Butternut IS a winter squash.
# Posted By Randy | 11/25/10 10:26 PM

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