6 servings

This is a delicious, creamy soup that even kids love!

Since we support eating locally grown foods, we suggest using winter squash grown in Humboldt, and encourage you to “put up” your own tomatoes during the fall harvest. Although we know coconut does not grow here, it is a lovely addition to many dishes and is very healthy for you. Although coconut has a substantial saturated fat content (the healthy fat), this soup is fairly low in calories.


  4 cups tomato sauce or canned tomatoes

  2 cups coconut

  1 medium cubed butternut squash

  salt to taste


Wash the whole squash well. Do not peel. Cut in half and remove seeds. Cut the squash into small cubes. Put all ingredients into a saucepan and bring to boil. Turn heat down to simmer and cook until squash is soft. Remove from heat and let cool. Put ingredients into a food processor or blender and blend until the ingredients are creamy.

Warm up for serving. This recipe can be easily doubled or tripled.

For a spicier soup, you can add a bit of curry powder or other spices such as garam masala or some chili pepper flakes.

By Suzanne Simpson

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