Thursday, April 3, 2008

Thai Coconut Squash Soup

1 large Acorn Squash, quartered and seeded
1 medium Butternut Squash, quartered and seeded
1/4 C coconut oil
2 T Butter
3 large Carrots, chopped
2 T lemon sage, chopped
1 t Nutmeg
2 t Cinnamon
2 t Cumin
2 t Turmeric
4 C Fish Stock
1 Can Coconut Milk (Organic and full fat)
Sea Salt

Place salted, quartered squash on a baking dish and bake in preheated 350ºF oven for 30 minutes or until tender. When squash is cool enough to handle, remove the squash meat from the skins; discarding skins. Sauté carrots and squash in coconut oil and butter for a few minutes adding salt, pepper and chopped sage to season. Put all the ingredients into a large soup pot, except coconut milk. Bring to a boil and reduce heat to simmer for 1 hour covered. Add Coconut milk and then blend until smooth with an immersion blender. Salt and pepper to taste. Serve hot.

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