Butternut Squash Soup with Coconut Cream Concentrate
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| Butternut Squash Soup with Coconut Cream Concentrate |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 12
Preparation Time: 15 minutes
- 1 quart chicken stock
- 1 quart water
- 1 medium-sized butternut squash, peeled and cubed or baked with the flesh scooped out
- Salt to taste (2 teaspoons +)
- Any other cooked veggies that may be lingering in your fridge
- Coconut cream concentrate
Place stock and water in a large pot and add squash and salt. Cook over medium heat, covered, until heated through and the squash is soft (an hour).
Blend with an immersion blender or regular blender (in batches). Add other veggies before or after blending.
Top with a swirl of coconut cream concentrate and serve.
Recipe submitted by Cara, Billings, MT
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| The average is oldaverage based on oldtotal votes. |
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This soup was delicious. I have made it several times and even for company. They loved it. I use carrots and celery with it and steam all the vegetables, including the squash. I found this gave a more robust flavor to the soup. The coconut cream adds just the right touch to finish it off.
# Posted By Mary
| 2/21/11 4:50 PM
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