butternut squash + fresh coconut soup

This week has been a long one, and I look forward to spending time with my father on the farm this weekend and settling into some quiet before the insanity that is November (and the holiday season) ensues. I invite you to curl up with this soothing soup as I did yesterday, and check out my feature on Lost in Cheeseland, my go-to blog for all things Paris and French. I spoke with Lindsey about my initial travels to Paris, how the trip gave me time to think, and the courage to make the biggest decision that affected my year: leaving my job in pursuit of something other.

3 tbsp olive oil
2 celery stalks, diced
2 carrots, diced
1 yellow onion, diced
2 1/2 lbs butternut squash, cubed
3/4 cup fresh coconut, cubed
1/4 tsp ground nutmeg
1/2 tsp cayenne pepper
1 quart chicken stock
Sprigs of thyme, for garnish

In a large pot, season the celery, carrots and onions with salt + pepper and saute for 4-5 minutes on medium/high heat until the onions are translucent. Add the butternut squash, coconut, cayenne, nutmeg, and chicken stock, and turn up the heat to high. Bring the mixture to a boil, and then reduce to a simmer, cooking for 25-30 minutes, until the squash is tender.

Using an immersion blender (or pour into a regular blender or Vitamix), blend the soup until you achieve a creamy, lump-free consistency. Serve with sprigs of thyme as a garnish, and your favorite grilled cheese sandwhich.



7 thoughts on “butternut squash + fresh coconut soup

  1. This was my husband’s most celebrated soup when he had a resto way back when in his former life. It’s been ages since he’s made it. Thanks for sharing–it’s time for him to bring it back to life!


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