Rainforest Coconut Squash Soup

This recipe is simple; the flavour is anything but! Roasted squash and spices are combined with Cha’s Organic Coconut Milk and Nuts to You’s Rainforest Butter providing richness, creaminess and a unique take on some classic fall flavours.

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Yield: 6 servings

INGREDIENTS

• 1 large butternut squash, peeled and diced

• 1 large white onion, diced

• 4 garlic cloves, left whole

• 2 celery stalks, chopped

• 2 carrots, peeled and chopped

• 1 Tbsp Cha’s Coconut Oil, melted

• 1 tsp salt

• 1 Tbsp Cha’s Curry Masala

• 1 tsp Cha’s Cumin

• ½ tsp Cha’s Turmeric

• 1 can (400ml) Cha’s Organic Coconut Milk

• ⅓ cup Nuts to You Rainforest Butter

• 2 cups vegetable stock

• 1 Tbsp maple syrup or brown sugar

• Juice of 1 lime

INSTRUCTIONS

1. Preheat oven to 400ºF.

2. Place the squash, onion, garlic, celery and carrots in a bowl and coat with oil, salt and spices.

3. Spread the seasoned veggies evenly on a baking sheet and bake for 30 to 45 minutes or until the edges of the squash are golden brown.

4. Put the veggies in a blender and add coconut milk, Rainforest Butter, vegetable stock, maple syrup and lime juice. Blend until smooth. Add more vegetable stock if you’d like the soup to be thinner. Taste and adjust seasonings. Reheat as needed.

5. Serve with a drizzle of coconut milk and a pinch of curry masala, if desired.

Print

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