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RecipesRoasted Winter Squash Soup Serves 6
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
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 Hart
| 11/2/09 12:48 PM
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