Coconut Butternut Squash Soup

Sunday’s are usually lazy by default, but today being the morning after the first official snow fall of the season, makes an already idle day, even more apathetic. Call me Filipina, but even a measly couple inches of snow makes the ten yards from the back door to the car seem like an arduous trek through the Andes.

Thus, a decision had to be made: Do I prepare myself, boots, hat, gloves and flares, to venture out into the blistery wilderness of Manchester, NH to go grocery shopping? Or, do I desperately attempt to conjure up the remaining ingredients in my already bare cupboards, into a delectable work of fodderly genius?

Needless to say, my attempts of leaving the house were utterly futile. The warm, comfy and snugly feel of my sweatpants cajoled me into staying in, like an enamored and hungry lover pulling you back into bed.

Scavenging through my kitchen , I found inspiration in a lonely butternut squash sitting in my fruit bowl, left widowed a few recipes back by an acorn squash I opted to use in a stew instead.

Thus, Coconut Butternut Squash Soup was born. Please, enjoy.

Ingredients:

• 1 medium organic butternut squash

• 1 can organic coconut milk

• 1/2 cup water

• 1-2 tbs. organic maple syrup

• 1/4 tsp. pumpkin pie spice

• 1 cap-full of organic vanilla extract

• A pinch of Celtic Sea Salt

• Slivered almonds

Directions:

1. Cut the butternut squash in half length-wise and place on a cookie sheet in a 350 degree oven, skin side down.

2. Bake for 45-60 minutes or until the squash is fork-ready (when it feels soft when you poke it with a fork).

3. Remove from the oven and allow to cool for a few minutes. When the squash is warm to the touch, peel away the skin and place the meaty flesh in a food processor.

4. Add the can of coconut milk, 2 tbs. of maple syrup, 1/4 tsp. of pumpkin pie spice, and 1 cap-full of vanilla extract in the food processor and blend until smooth. (**You may add up to 1/2 cup of water to thin the consistency**)

5. Pour the mixture into a saucepan and warm-up to your desired temperature, taste testing along the way. Add a pinch of Celtic Sea Salt.

6. Serve with slivered almonds and drizzled maple syrup.

It’s always a good idea to taste your dish as your cooking. Taste buds are subjective, and you may like it sweeter, or more savory. It’s all up to you!