Coconut Dumpling Squash Soup


When I was in culinary school we had to create a fictional business.  Together with my partners we created a soup and bread shop to be set in downtown Boston.  A quick lunch counter to grab homemade soup and a slab of hot homemade bread.  The name of our restaurant was “The Stock Market”.  So as I am making soup today I am sending a quick shout out to my culinary partners in crime, Sherry and Mike.  We can all make a mean soup so who knows, maybe some day The Stock Market will be a hit!

Soup is one of those foods that is good for the soul.  This one is thick creamy with bold seasonal flavors.  The best part is how simple it is.  I usually use pumpkin but the dumpling squash is a great substitiue here and we had some in our share this week so dumpling squash it is!

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I simply split them in half (not an easy job, these little guys put up a good fight!), scoop out the seeds and lay them on a sprayed, lined sheet.  Into the oven at 350 degrees for 45 minutes.  You want them very soft, the end product is a soup after all.

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Out of the oven they come, roasted and really toasty!  Let them cool for a while until you can handle them comfortably.

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Get that going in the blender with 2 cups of veggie broth.  While that is blending chop one onion and two cloves of garlic and put them on the stovetop in a pan with a littl oil and let them cook.

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You want them to get nice and soft but not brown too much.

When the squash is puréed you then add 1 cup of coconut milk to the mixer with some cinnamon and nutmeg.

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Finally add the cooked onion and garlic to the blender and let it go until it’s smooth and creamy.

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I am jealous that I am giving this away but I am.  It’s a thank you for coming to stay with my kiddos so Alex and I can have a weekend away.  I hope they enjoy, and you do too!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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