Squash 'Kalabasa' Soup

Ingredients:

• 600g squash (kalabasa)
• 1 onion
• 1 clove of garlic
• 1 carrot
• 1 liter vegetable stock
• 1 tbsp SAGANÀ Unsalted Coconut Spread
• Salt and Pepper
• 2 tbsp SAGANÀ Coconut Purée, Natural or Roasted
• (Optional) Pumpkin Seeds and Sesame Oil

Instructions:

Halve the Philippine ‘Kalabasa’ or squash, remove the seeds, and cut into small pieces. Dice the carrot.

Peel and chop the onion and garlic, then sauté them in SAGANÀ Coconut Spread. Add the vegetables and briefly fry. Pour in the stock and water, then simmer for at least 20 minutes over medium heat. Stir in the Coconut Puree and season with salt and pepper.

Optionally, garnish with sesame oil and pumpkin or squash seeds to taste.

Remarks: Philippine 'Kalabasa' has similar texture, creaminess and taste to Butternut Squash making perfect for soups and sauces.