40 ounces peeled and seeded butternut squash, cut into 1 1/2-cubes, from 1 whole
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons sweetened coconut flakes *
1 tablespoon coconut oil
1/4 cup minced shallots
2 1/4 cups Pacific organic vegetable broth,* plus more as needed
1 cup plus 2 tablespoons light canned coconut milk
3/4 teaspoon Kosher salt
Freshly cracked black pepper
*Read the label to be sure this product is gluten-free.
Preheat the oven to 375 degrees Fahrenheit.
Put the squash on a large baking sheet. Toss with the cinnamon and nutmeg, cover with foil, and roast until tender, 40-50 minutes. Let cool. (Reduce the oven to 350).
Spread the coconut on a baking sheet and toast in the oven, stirring every 2 minutes, until golden, 6-8 minutes. Let cool
Heat on a large nonstick pot over medium heat. Add the coconut oil and shallots and cook, stirring, until tender, 5 minutes.
Add the roasted squash to the pot with shallots. Add the broth and 1 cup of coconut milk and simmer about 5 minutes. Using an immersion blender or a regular blender in batches, puree the soup until smooth. Add more broth if needed and simmer for 2-3 minutes. Season with salt and pepper.
To serve, ladle the soup into 6 serving bowls and top each with 1 tablespoon toasted coconut and 1 teaspoon coconut milk.
NUTRITION (per serving: 1 cup)
- Calories 186
- Fat 8 g
- Saturated Fat 5.5 g
- Cholesterol 0 mg
- Carbohydrates 30 g
- Fiber 5 g
- Protein 3 g
- Sugars 7 g
- Sodium 370 mg
Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.