Butternut_Squash_Soup

Curried Butternut Squash Soup:

(adapted from Bon Appétit Magazine)

¼ cup unsweetened coconut flakes
1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into ¾-inch slices
4 unpeeled garlic cloves
¼ cup plus 1 tablespoon virgin coconut oil, melted
3 tablespoons curry powder
Kosher salt, freshly ground pepper
⅓ cup cilantro, chopped
2 teaspoons finely grated orange zest
1½ cups coconut milk

Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes; transfer to a small bowl.

Increase oven temperature to 450°. Toss squash,  garlic, coconut oil, and curry powder in a large bowl until squash is coated. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash is browned and tender, 40–50 minutes.

Peel and puree garlic, add to squash, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped with cilantro and coconut flakes.

 

Fresh Persimmon Fruit Salad:

Slice 2 fresh Fuyo persimmon, combine with 1/4 cup of pomegranate seeds, coat with juice of 1/2 fresh squeezed lime and 1 tsp of freshly grated ginger. Serve chilled.