2 Reviews

Wow, I think this is the first time I've used vanilla in a main course!! This is wonderfully unusual. I used buttercup squash, lite coconut milk and omitted butter- and it was still incredibly rich and thick, almost more of a sauce! 1/4 cup of sugar was also enough for me. Once fully cooked I just mashed the squash slightly, no need for a blender :-) A five-star verdict!

1 person found this helpful. Was it helpful to you? [Yes] [No]
White Rose Child January 13, 2008

I picked an acorn squash last week at the community garden and used it in this
recipe although it was barely a half pound size it that. First, it was quartered
and roasted with a little bit of olive oil for about 40 minutes. Peeled and added to a crock pot
along with a 5.6 ounce can of coconut milk and about 2/3-3/4 cup of vegetable broth. Cooked on
LOW for about 2 1/2 hours. Added the vanilla and pureed the mixture. I only added 2 tablespoons of sugar and no more was needed. The soup does need a fair amount of
salt to make all those ingredients "pop". Garnished with sliced green onions (fresh chives will work) and a quick shake of cracked black pepper. Unique and delicious! Reviewed for Veg Tag/October. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
COOKGIRl October 08, 2011
Winter Squash in Coconut Milk (Fusion Soup)