Source: Global Kitchen by Blanche Agassy McCord
6 cups of butternut squash, peeled and cubed
1 medium onion, minced
3 cloves of garlic, peeled and minced
2 cups of vegetable broth
1/4 cup of coconut oil (or ghee or butter)
1 can (15 oz) coconut milk
1/4 tsp dried chillie flakes (or more to make it hotter)
2 tsp dry corriander
1 tsp ground nutmeg
2 tsp maple syrup (optional)
Flaked coconut and chopped cilantro (optional garnish)
Salt and Pepper to taste
Saute all of the spices along with onion and garlic in the cooking oil of choice, until golden brown.
Add the butternut squash and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes (until squash is soft).
Add the maple syrup (if using).
Place the hot soup into a blender or food processor, puree until very smooth. Add the coconut milk here. You may want to add more water if the soup is too thick.
Adjust salt and pepper to taste.
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.