Warm up to a bowl of coconut butternut squash soup. It’s smooth and and luscious with a burst of crunch. Easy cooking for fall!
Cut a large butternut squash in half lengthwise and scoop out seeds. Season with salt and pepper and place on baking sheet filled slightly with water (you want steam as you cook these) along with a cinnamon stick and a slice of orange peel. Place in the oven at 400 degrees for about an hour or until tender depending on the size of squash. Add more water to the pan during cooking if needed. Let cool slightly and cut away the skin reserving the flesh. (This can be done in advance and stored in an airtight container in the refrigerator for up to two days). Place flesh in blender or vitamix along with a cup of water and blend until smooth. Pour in saucepan along with a 15oz. can of coconut milk and about an inch of peeled fresh ginger and bring to simmer. Let cook 15-20 minutes. Remove ginger. If the soup becomes too thick, just add more water. Season generously with salt and pepper to taste.
While soup is simmering, place about 1/2 C. coconut flakes on a baking sheet and toast lightly in the oven at 300 degrees. Be careful not to burn the coconut. It will cook quickly.
Ladel soup into bowls and sprinkle top with toasted coconut.
Serves about 4.