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.

3 cups fresh butternut squash, peeled, seeded, grated
1 large sweet apple, peeled, corded and grated
1 1/2 cups coconut meat or milk
2 tablespoons organic blue agave or date paste
½ teaspoon cold pressed pumpkin seed oil or grape seed oil
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon Celtic Salt, optional

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. Cut the squash into small pieces [reserve a chunk of squash to grate for garnish, optional] and place in the food processor bowl or high-speed blender.

Cut the apple in half. Remove its core [I like to use a melon baller]. Chop the apple into small pieces and add to the food processor or blender. Add the remaining ingredients and process until smooth and creamy.

Garnish soup with fresh grated butternut squash and raw pumpkin seeds.

Serves 4

Reading: Butternut Squash Coconut SoupTweet This: Send Page to Twitter

-->

Comments

Get The Raw Epicurean Report free monthly food news in your inbox

For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Cardamon our featured spice for March. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor