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
0 Out of 5 from
0 reviews
You can add this Spiced Squash and Coconut Milk Soup recipe to your own private DesktopCookbook.