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Coconut Butternut Squash Soup

Brad Eich - Saturday, November 30, 2013

Half and bake at 375 degrees for one hour one whole butternut squash topped with brown sugar, nutmeg and butter.  Let cool, scoop out cooked squash and puree or blend with 1 quart coconut milk.  Sautee two  sweet onions and 2-3 garlic cloves in large skillet.  Add squash puree, 2 teaspoon salt, 1 teaspoon cumin, 1 teaspoon nutmeg and 2-3 dashes of cayenne pepper.  Simmer for 1 hour and serve with parsley and lime slices.  Best if refrigerated and served the following day.


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