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food: coconut butternut squash soup

i might have a new favourite food product.
coconut manna.

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i’m a coconut lover at the best of times, but this is THE BEST.
basically it’s a pure coconut butter product and it is so yum, i can’t even.

i picked it up at choices on the weekend, but just cracked into it last night.
i figured i’d use it to add to curry or something… but then i realized, i should really be using it like butter.  or instead of butter.
infact, the best site tells me: Coconut Manna is creamy whole coconut food that will delight people looking for coconut butter, coconut cream, coconut oil butter and coconut body butter.

um, it even replaces body butter?  oh man.  i’m going to smell DELICIOUS!
but that’s a tangent.

so, i test drove this last night with my butternut squash soup.
generally speaking, when i make a butternut squash soup, i like to put a touch of curry powder in it.  well, to be specific, i have two squash options… either it gets the curry treatment or it gets a sage or rosemary or thyme or some sort of herb.
but that’s about as far as i tend to branch on the squash seasoning.

for this batch of soup, i melted the coconut manna into the pot and sauteed my sweet onions in it.
the smell of it just flooded my memory when i typed that.  it was incredible.

so basically here’s my squash soup from last night…

 

Coconut Curry Butternut Squash Soup

  • 1 heaping tablespoon of coconut manna
  • 1 sweet onion, chopped
  • 3 cloves of garlic
  • 1 tsp curry powder (or more to taste)
  • 1 large butternut squash, roasted
  • 1 carton of chicken stock. (i only use Kitchen Basics unsalted)
  • 1 cup of half & half cream (this could be omitted, but it makes it super yum)
  • salt & pepper

Toppings:

  • Cooked sausage, crumbled & drained (i used a lamb sausage)
  • chopped flat leaf parsley

Instructions:

  1. melt the coconut manna (or coconut oil) in a pot over medium low heat.  saute onions & garlic for 15 minutes until translucent.  (you don’t really want them to brown because you’re blending them)
  2. sprinkle in curry powder when onions are almost done
  3. add butternut squash and chicken stock.
  4. blend with immersion blender (or batch into a regular blender)
  5. simmer for 10 minutes or longer to meld flavours
  6. before serving, stir in cream (don’t let it boil after this step!)
  7. season to taste with salt & pepper if needed
  8. top with sausage and parsley and chow down!

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i bought 2 GIANT butternut squash from costco last week because 1. i love squash, 2. it was local – from langley and 3. it was $5 for 7lbs of squash which is a ridiculous bargain.
i wasn’t entirely sure what to do with this squashy bounty, so when i made sausages in the oven the other day, i roasted off my squash too.  so now i have a convenient giant container of cooked squash in my fridge, for just such a soup-making occasion.  and a few smaller portions that i can throw a little coconut manna on and eat at work as a lunch.
planning ahead is *so smart!*

and now, just for fun… a soup making montage!
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1 Comment (+add yours?)

  1. Jen As Herself
    Jan 23, 2012 @ 14:28:52

    The Nutiva line is wicked. I’m faithful to their extra virgin organic coconut oil, sold at Superstore (cheapest I can find it). It’s the ultimate product for everything from cooking to moisturizer. I use it all over, right after a shower and in wrinkle-to-be areas … I swear the stuff has taken a few years off my skin! But there are so many uses … some people eat it straight … some people brush their teeth with a bit to protect from decay …. and a million other things. It’s really a miracle product.

    Reply

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