Coconut-spiked Squash Soup

By Peggie

This soup is an elegant holiday starter. It gets its silky smooth texture and luxurious flavour from the addition of a simple can of coconut milk. Soup can also be made ahead and frozen for up to 2 weeks.

Ingredients

• 2 tbsp (30 mL) butter
• 2 onions, chopped
• 2 1/2 lbs (1.25 kg) butternut squash cubes, about 1 large squash, cut up with seeds removed
• 1 carton (900 mL) chicken broth
• 1 can (400 mL) coconut milk
• Generous pinches of salt
• 1/3 cup (80 mL) toasted shredded unsweetened coconut (optional)

Preparation

Step 1

1 In a large pot, melt butter over medium heat. Add onion. Cook, stirring occasionally for 5 to 8 minutes or until softened. Add squash. Pour broth and coconut milk overtop. Cover and bring to a simmer over medium-high. Reduce heat. Gently simmer for 15 to 20 minutes or until squash is very tender. Remove from heat. Let cool slightly.

2 When squash is cooled slightly, immerse a hand blender and blend until very smooth. Or, working in batches, ladle into a food processor, whirl until smooth, then pour into another pot or large bowl. If very thick, thin with a bit more broth or water. Before serving, reheat, if needed. Taste and season with salt. Serve garnished with toasted coconut, if desired.

Makes 11 cups (2.75 L) for
12 scant 1-cup (250-mL) servings