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Spiced Squash and Coconut Milk Soup Recipe

   
 

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     Spiced Squash and Coconut Milk Soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6
Preptime   45 min.

Ingredients
2T coconut oil
2 tsp. fresh rosemary or sage, minced fine
2 large shallots, minced
3 cloves garlic, minced
3c butternut squash, peeled, seeded and diced small
2 c freshly roasted pumpkin puree or 1(15 oz.) can pumpkin puree
30 oz light coconut milk
2 tsp. salt
1 tsp. pepper
 
1 tsp. pumpkin pie spice
1 tsp. Ras al hanout spice blend
2T maple syrup
1/4 tsp. fresh ground nutmeg
Fresh chopped parsley to garnish (optional)
Toasted Pepitas to garnish

Instructions
In large stock pot or dutch oven, heat coconut oil over medium heat. Add shallot, garlic, minced fresh rosemary or sage, butternut squash, salt and pepper and saute 5 - 10 min. until squash is softened, stirring regularly.
Turn heat to medium-high. Add pureed pumpkin, coconut milk, pumpkin pie spice, Ras al Hanout blend and maple syrup. Bring to boil.
Cover pot and reduce heat to low, allowing soup to simmer 30 min. Add fresh grated nutmeg and stir in. Puree soup with stick blender prior to serving. Garnish with chopped fresh parsley, toasted pepitas and toasted pumpkin oil if desired.
Serving Suggestions
Also great served chilled.


Originally Submitted
10/8/2013





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