Butternut Coconut Soup Recipe
A rich and elegant soup with a velvet texture. Great for a festive meal.

In a large pot, sauté until golden:
    2 tablespoons butter or ghee
    1 medium onion, minced
    3 cloves garlic, peeled and minced

Add:
    6 cups butternut squash, peeled and cubed
    2 cups vegetable broth (2 cups boiling water plus 1 tablespoon vegetable broth powder) or vegetable stock

Bring to boil. Reduce heat, cover and simmer until butternut squash are soft, approximately 30 minutes. Add 1/2 cup to 1 cup water if needed. Add:
    2 teaspoons maple syrup (optional)
    1/2 teaspoon allspice
    1/8 teaspoon dried crushed red chile pepper

Purée soup in blender or with hand blender until smooth. Return soup to pot. Bring to simmer. Add:
    11/2 cups canned unsweetened coconut milk

Simmer 5–10 minutes. Add:
    1/2 teaspoon salt (or to taste)
    1/4 teaspoon black pepper

For elegant presentation, ladle soup into individual bowls and sprinkle with unsweetened coconut flakes and cilantro leaves.

Serving idea: Serve with Whole Wheat Biscuits and Sunflower Kale Salad or with Lemon Rice and Maple Sesame Tofu.

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