Jazz up your fall soup choices with our squash, corn and coconut soup. Diced squash is sautéed with onions, cilantro, and garlic until aromatic. Next vegetable stock, coconut milk, and corn are added to the sautéed vegetables and the soup is brought to a simmer. Once the squash is tender the soup is pureed until smooth. Garnish each helping of this rich soup with out fresh corn relish made of corn kernels, minced shallot, cilantro and lime juice. The coconut add so much richness to the soup, making it so luscious. This is definitely one soup you can’t over look on a chilly night.

Contains nuts

Ingredients: onion, cilantro, garlic, kabocha, chicken stock, coconut milk, corn, salt, cayenne, lime, sugar, shallot