A Bowl Full of Gratitude: Rosemary Coconut Kuri Squash Soup with Wild Chanterelle Mushroom Sautée (Recipe!)
'Tis the season for ALL things squash. And we're not complaining. It's always a bit of a bummer when all the late summer fruits disappear from grocery stores (berries, nectarines, and figs, we're talking to you...), but the sadness is short lived because before we know it out comes a colorful explosion of winter squashes in all sorts of quirky shapes, sizes, and flavors. There really is nothing better this time of year than cozying up to a bowl of hot soup, and squash soups are some of the most satisfying and easy to make, not to mention most nutritious. Today we are featuring Red Kuri Squash, known for its nutty, savory flavor and rich, buttery flesh. And the benefits don't stop with taste. Like all pumpkins, Red Kuri Squash is a great source of beta carotene for healthy vision and skin, Vitamin C to held ward off cold and flu bugs, B vitamins riboflavin and thiamine, folate, calcium, potassium, and even iron. If you're thinking it sounds like a superfood, you're right. There's nothing better than locally grown, seasonal, affordable superfoods.
This squash soup is so easy to make. Really, there is nothing too fancy about it but the result is sinfully delicious; delicate yet exceptionally creamy. The minimal amount of ingredients really allows for the more subtle flavors to shine. If you wanted to make a lower fat option, you could definitely leave the coconut butter out, however, we are firm believers that everything is that much better with a little coconut - it's just so creamy and good! Plus coconut butter offers a solid dose of metabolism-boosting and energizing medium chain triglyceride fats (MCT fats) - definitely something that's welcome this time of year. Instead of using coconut milk from a can, we melted our incredible Dastony Stone Ground Coconut Butter right into the soup base. If you don't yet have a jar (or several) of this versatile product in your kitchen, you need it. It can be used in everything from baked goods and desserts, to frothy coconut milk lattes and savory dishes like soups and sauces.
This soup is just perfect - buttery, creamy, pumpkiny and slightly sweet with just the right hint of fresh rosemary. And don't leave out the chanterelle mushrooms - they really take this recipe to another level. If you need an easy, nourishing soup this Thanksgiving that most anyone can enjoy regardless of their diet, give this one a try! It is one of our favorites.
The Recipe
Rosemary Coconut Kuri Squash Soup with Wild Chanterelle Mushroom Sautée
Serves 4
Ingredients
Roasted Squash:
1 medium/large red kuri squash - peeled and roasted in the oven at 425 F for 30-40 minutes until done
1/2 Tbs fresh rosemary, finely chopped
1 tsp coconut oil
Sprinkle of pink Himalayan salt
Soup:
Roasted squash
3 cups purified water, warm but not boiling
1/4 cup Dastony Stone Ground Coconut Butter (no need to melt if solid, it will melt in with the other warm ingredients)
1.5 Tbs coconut nectar or coconut sugar
1/2 tsp fresh rosemary
1/4 tsp pepper
1/4 tsp salt, more to taste
Wild Chanterelle Mushroom Sautée:
3 large chanterelle mushrooms
1 Tbs coconut oil
Salt and pepper to taste
1-2 dashes garlic powder
Your choice of fresh herbs - we used more rosemary - so good!
Instructions
1. Prep your squash for roasting by first rinsing it, then cutting it into smaller chunks, then slicing away the peel. Be very careful - this can be tricky. This is the hardest part of the recipe, we promise.
2. Once squash is peeled, dice it up and coat it with 1 tsp coconut oil, fresh rosemary, salt, and rosemary. Roast at 425 F for 30-40 minutes until cooked all the way through.
3. Blend your roasted squash with remaining ingredients until smooth. Blend in the fresh rosemary last for best flavor pay off. Use warm/hot water so that you're left with a soup you can serve immediately, and to ensure the coconut butter blends in properly.
4. Sautée your mushrooms. Clean your chanterelle mushrooms by carefully rinsing, then chop and proceed to sautée in coconut oil and seasoning until well done.
5. Re-heat your soup if neccesary, and serve with chanterelle mushroom sautée on top.
Enjoy with someone you care about. You are loved and you are blessed!
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