Tag Archives: coconut milk

Recipe: Roasted Squash Soup

Roasted Squash Soup

Last night, Dennis & I attended our neighborhood Crime Watch Patrol pot-luck dinner. I made a delicious roasted squash soup that became quite a hit. In response to the requests for the recipe, I am posting the following “non-recipe” recipe. You’ll understand why I am calling it a “non-recipe” in a moment.


  • winter squash
  • onions
  • olive oil &/0r coconut oil (you can use butter or any other oil you choose)
  • coconut milk (if possible, please use organic coconut milk.)
  • water &/or vegetable or chickenbroth
  • sea salt
  • black pepper
  • red pepper flakes
  • saffron seasoning powder
  • curry seasoning powder

Notice that you don’t see any amounts listed. That’s why it’s a “non-recipe”. You can decide exactly how much of each ingredient you want to add. I made a HUGE pot of soup (4 quarts). For that amount of soup, I used 2 medium sized butternut squash, three large acorn squash and two very large onions. I also used a full can of coconut milk. I also used water instead of the vegetable or chicken broth).

Here is the method:

  1. Preheat the oven to 400.
  2. Wash and cut each squash lengthwise.
  3. Remove the seeds. These can be washed and dried for later roasting, if you desire.
  4. Rub each piece of squash with a little bit of olive oil
  5. Place flesh side down onto a baking tray or Pyrex
  6. Roast until they are soft and easily punctured by a fork or toothpick. (Approximately 45 minutes)
  7. Remove from the oven and allow them to cool to room temperature.
  8. While the squash is in the oven, saute the onions (which have been chopped) in oilve oil and/or coconut oil (I use a combination) until they are caramelized.
  9. Allow the onions to cool to room temperature.
  10. Remove the flesh from the squash and add to a food processor or blender.
  11. Add the sauteed onions
  12. Add just enough water &/or vegetable broth to the blender or processor to make a thick, pourable paste.
  13. Transfer the contents into a soup pot and cook over a low flame.
  14. Add enough coconut milk to make it creamy. You can also add additional water and/or broth to make it the perfect consistency for YOU.
  15. Season with the sea salt, saffron powder, curry powder, red pepper flakes and black pepper (to taste).
  16. Allow it to simmer for at least 15 minutes so that the flavors can really shine through.
  17. Serve it hot and ENJOY!

Food Focus: Coconut Milk

Food Focus: Coconut Milk Coconut milk can be bought ready-made or made from scratch. It is used as a staple in many tropical climates, where, according to local people, it is similar to mother’s milk and is considered a complete protein. Coconut products are especially beneficial to thyroid patients. Edward Bauman, Ph.D. is founder and… Continue Reading

Recipe: Coconut Milk

Recipe: Coconut Milk Coconut milk is not the liquid inside the coconut. It is the liquid that is extracted from the flesh of the coconut. It can be made at home from fresh, dry or creamed coconut. In this recipe, we will use half a fresh coconut. Grate the flesh of half a fresh coconut… Continue Reading