Butternut Squash and Coconut Cream Soup

This is one of my favorite combinations. The spicy and creamy texture in a rich, hearty soup is so satisfying. Use any winter squash here--the kabochas or buttercup have a nice, dense texture, perfect for a thick soup that can double as a side dish.


1 medium butternut squash
1 cup coconut milk or coconut cream
1 1 teaspoon green curry paste, or more to taste
1/2 t. toasted cumin seeds
olive oil
Cut squash in half lengthwise, scoop out seeds, lightly olive oil the flesh, and place in a baking dish cut side down. Bake in 400 degree oven for an hour, or until fork goes through the skin and flesh easily. Cool, then scoop out the flesh into a food processor. Add other ingredients and process until smooth and creamy. Heat, chill or serve at room temperature drizzled with good quality olive oil. This would also be delicious with lemongrass. May also be ladled on a plate and topped with roasted meat, cooked greens and roasted sage potatoes.

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery