Winter Squash in Coconut Milk (Fusion Soup)

Recipe by Chef Kate
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs winter squash, like butternut, peeled, seeded and cut into big chunks (or sweet potatoes)
  • 2
    tablespoons butter (optional)
  • 2
    (3 cup) cans coconut milk
  • 12
    cup brown sugar (or to taste)
  • 1
    pinch salt
  • 12
    teaspoon vanilla extract
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DIRECTIONS

  • In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
  • Cook, stirring, until squash is very tender, 15 to 20 minutes.
  • Cool to room temperature or refrigerate.
  • Just before serving, stir in vanilla.
  • Purée mixture in a blender or leave it chunky; serve cold or at room temperature.
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