Butternut Squash and Coconut Soup

Creamy and slightly sweet, this sauash and coconut soup would make a great appetizer course for your next dinner party.

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Ingredients:

• 2 stalks of lemon grass
• 3 quarts of vegetable stock
• 2 pounds peeled seeded and quartered butternut squash
• 1 can coconut milk
• 4 Tablespoons of coco lopez
• 1/2 cup unsweetened, shredded coconut

Method

On a cutting board, bruise the lemon grass with the back of your knife. In a large pot set to medium-high heat, add all ingredients. Let the soup simmer for about an hour, then remove lemon grass and discard. Place half of the soup into a blender and blend to a smooth texture. Blend the rest of the soup. Serve in a bowl and garnish with some cracked black pepper.

Notes: Coco lopez is creamed coconut.

Number of servings: 12

Submitted By: victorson
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