Creamy Coconut Squash

A smooth and creamy coconut squash of butternut squash is a nice change of pace from bacon and eggs.

How to Make Creamy Coconut Squash

I like very much to make these types of creams because they can be kept in airtight containers and organize both the food and the dinner the following day. It will suffice to warm it, serve with fresh herbs and it will be ready to enjoy.

Can you use frozen squash?

While it’s in season and at its peak go for the fresh butternut squash! But, yes throughout the year, you can thaw the squash and add it to the processor following the instructions below from there.

Save the Squash Seeds

Don’t let the seeds from butternut squash go to waste. You can toast them with your favorite seasonings just like you would do with pumpkin seeds. They are a healthy, crunchy snack-and also a great topping for butternut squash soup.
Start by soaking the seeds in a bowl of water for a few minutes. This will help separate the seeds from the pulp. Pat the seeds dry with a clean dish towel or paper towels, then toss with some olive oil, salt, pepper, and whatever spices (sweet or savory) that you like before roasting.

Using Other Squash for Creamy Coconut

You can substitute honeynut, acorn squash, and sugar pumpkin for the butternut squash in this soup. Each has a similarly sweet, creamy texture

Ingredients Needed

• Squash
• Coconut Milk
• Cinnamon
• Pecans

To serve, place a butternut squash half on a plate and spoon Golden Coconut Cream over the squash. Top with Tomato Achaar for heat and a little more coconut cream.

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Twice-Baked Garlic Potatoes
Southwestern Vegetable Frittata

Ladle the pumpkin soup into bowls. Top each with shrimp, pumpkin seeds, cilantro leaves, and balsamic drizzle. Enjoy!