Wednesday, October 3, 2012

Coconut Squash Soup

Winter squash soup is one of my favorite breakfasts.


I love it.    Especially the sweet soups.

We have a lot of winter squash this year and I was thinking that coconut milk would make a wonderful addition to squash soup.

And guess what!?

It totally was.  

And it was so easy that it's embarrassing to even call it a recipe.  

Coconut Squash Soup
  • 1 squash the size of a big head.  I used one of my golden hubbards.   
  • 1 can coconut milk
  • 1/4 cup brown sugar
  • Toasted Coconut marshmallows, cut in half
Cut the squash and take the seeds out.   Roast the squash until very soft.   Scoop the flesh out of the skin or peel the skins off and put the flesh into a blender.  [Feed the skins to the chickens.  Or your compost pile.   Or your trash can.   Whatever.]   Blend the good squash stuff up with the coconut milk and brown sugar.  

Then put it in a casserole dish and top it with the coconut marshmallows.   Put the cut sides down all over the soup.    And then broil it until the marshmallows are all toasty and puffy and fabulous.   

To say that I loved it was an understatement.   Everyone loved it.  The real miracle was that even Lily ate it and liked it and she's not into the winter squash type vegetables.  At. All.  Period.  End of subject.  Unless they're in pie.

I'm thinking I could dress this soup up if I added a bit of cinnamon and some finely ground coriander.   What do you think?


  1. That looks and sounds sooo good, you reduced my first reaction to caveman level: me want soup! LOL!

    I'll have to see what we have in terms of squash. I'd normally sub in sweet potatoes...but as I mentioned we got ZERO sweet potatoes this year. *&^% voles.

  2. A squash the size of a big head? Hahahahaha! It all depends on whose head we're talking about here...

    That sounds marvelosio! And pretty darn dessert-ish. I say yes on the cinnamon and coriander.


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