Roasted Butternut Squash Soup
Even people who do not like coconut enjoy this seasonal soup because the butternut squash is the dominate flavor.
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- 1 large organic butternut squash
- 2 cans (13.5 ounce) organic light coconut milk
- 1/2 a red onion diced small
- 1/4 cup of Brown Sugar
- 1 Tsp. Cinnamon
- 1/4 Tsp. Nutmeg
Start by baking the butternut squash for 40 minutes on 400 degrees, or until soft. Allow to cool. Peel skin, remove seeds & dice into large cubes.
Blend butternut squash cubes with most of your diced onions, slowly adding coconut milk to your liking. This will help you achieve the desired texture of your soup. Some prefer more texture while others may want a smoother soup, similar to a puree.
Save the remaining diced red onion for your garnish.
Pour your blended ingredients into a deep pot and cook on medium low/medium heat. Add cinnamon, nutmeg & brown sugar, stirring every few minutes, until you are ready to serve.
Over heating will result in the soup sticking to the pot. Serve warm & enjoy!