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Old 11-06-2007, 12:27 PM
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Carmella Carmella is offline
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Butternut Squash Coconut Soup

I discovered Ingrid's site, Natural Living Cuisine, just a few days ago and was drawn to this gorgeous looking soup. I couldn't resist sharing it with Fairygirl who immediately declared it was on our 'to do' list when she'll come visit next week.

Stay tuned for our feedbacks!

BUTTERNUT SQUASH COCONUT SOUP

Posted by Ingrid on Natural Living Cuisine

PREP: 15 Minutes TOTAL: 20 Minutes
SERVES 4
The combination of butternut squash, apple and coconut milk create this simple silky puree soup with a fresh sweet slightly nutty flavor. This soup is filling yet low in calories. It is a high source of antioxidants, fiber, Vitamin A and C.

3 1/4 cups fresh butternut squash, peeled, seeded, grated [reserve 1/4 cup for garnish]
1 large sweet apple, peeled, corded and grated
1 1/2 cups coconut milk, homemade or canned [13.5 oz.]
2 tablespoons agave, optional
½ teaspoon cold pressed pumpkin seed oil or grape seed oil
½ teaspoon cinnamon
½ teaspoon nutmeg
Pinch of sea salt, optional
Raw pumpkin seeds for garnish

Wash the butternut squash and apple, set apple aside. Take the butternut squash and carefully cut in half. Use a spoon to remove seeds and fibrous material from the cavity. Reserve seeds for another use. Peel skin with vegetable peeler, then grate into a large bowl, measure 3 cups and a 1/4 cup for garnish.

Carefully cut apple lengthwise in half. Remove core with a melon baller and grate both halves into the same large bowl with the grated squash.
Place grated butternut squash and apple in blender or food processor. Add remaining ingredients to blender/food processor, blend/pulse until smooth and creamy.

To serve, ladle soup into serving bowls. Garnish with reserved grated butternut squash and raw pumpkin seeds.

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STORING THE EXTRA
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To refrigerated extra butternut squash, wrap tightly in plastic wrap or store in an airtight container in bottom bins. It should keep for up to 1 week. To freeze, cut squash into manageable pieces, place in individual freezer bags and label with date and description. Keeps up to one month.
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Despite its hard exterior it is easy to cut through it and peel the skin. It only takes a five to ten minutes with a good knife and vegetable peeler. Refer to Cutting Techniques for Butternut Squash.
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Old 02-06-2010, 05:14 PM
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misotrue misotrue is offline
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Well, this is a first for me. I'm actually sharing the results of a recipe I followed above only I changed a few of the ingredients to what I had in my pantry. Instead of the apple, I used a ripe mango, and also added a half teaspoon of curry to the rest of the ingredients that were called for. My husband thinks it taste like a dessert! It's sweet and creamy, and totally delicious!
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Old 10-10-2010, 12:01 AM
sahara sahara is offline
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just curious... does anyone know whether the coconut milk/cream you can buy in cans is raw?? or do u have to make it yourself? thankx
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Old 10-15-2010, 11:59 AM
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shannsu shannsu is offline
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Quote:
Originally Posted by sahara View Post
just curious... does anyone know whether the coconut milk/cream you can buy in cans is raw?? or do u have to make it yourself? thankx
Unless it says it is, it isn't raw. It should be pasteurized at the very least.
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Old 10-15-2010, 12:00 PM
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shannsu shannsu is offline
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I'm trying this recipe soon too! My garden, which never gives more than one or two butternut squashes per year, gave me at least 50 this year! So, I'll get creative with raw butternuts!!

Thanks for starting me on my butternutty journey, Carmella!
xx
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Old 10-17-2010, 08:53 AM
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lavendarj lavendarj is offline
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I will add this one to my list. I'm working on a soup right now, I still have to create a recipe for it - experimenting with it
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