Butternut Squash Coconut Soup

February 24, 2008

I didn’t think I would be able to enjoy butternut squash uncooked. A little research proved me wrong and consequently I happily set about whipping up with this lovely raw soup.

The first time I made this soup was last year while living in Budapest, Hungary with my then fiancé [now husband]. He isn’t raw but absolutely loves the soup. Two nights ago I made this soup again. It was a sweet reminder of our days in Budapest.

Despite the hard exterior of this squash, it is easy to cut through and peel the skin. It only takes five to ten minutes with a good knife and vegetable peeler to get to the goodies inside. Refer to Cutting Techniques for Butternut Squash.

Extra butternut squash can be refrigerated. Wrap tightly in plastic wrap or store in an airtight container. It should keep for up to 1 week. Freezing is also an option, cut squash into manageable pieces, place in individual freezer bags, label with date and description. Keeps up to one month.

Butternut Squash Coconut Soup

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.

Wash the butternut squash and apple, set the apple aside. Take the butternut squash and carefully cut it in half, lengthwise. Use a spoon or ice cream scoop to remove seeds and fibrous material in the cavity. Reserve seeds for another use. Peel the outer rind with a vegetable peeler. Grate the squash using the grater attachment of a food processor or you can hand grate it with a grater into a large bowl.

Carefully cut the apple in half, lengthwise. Remove core with a melon baller or pairing knife. Grate apples into the same bowl as the butternut squash. Grate with a food processor or by using a grater.

If you used a food processor, add the remaining ingredients and process until smooth and creamy. Otherwise, place grated butternut squash and apple into a high-speed blender or food processor. Add the remaining ingredients and blend/process until smooth and creamy.

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

Serves 4

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2. Spinach Bisque Soup
3. Gazpacho
4. Raw Creamy Celery Soup