Roasted Squash & Coconut Coriander Soup

Thursday, 13 November, 2014 By Lee Greene
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From our Thanksgiving Leftover Brunch Collection

When it is cold outside, a little soup is just lovely. In this setting, it is the perfect occasion to use the leftovers of your squash or pumpkin side. The sweetness of the squash gets perfectly complemented by the light and nutty coconut milk. The robust earthy notes of the Chiltepin grounds the recipe with just a little heat.

You have:

·Ÿ  2-3 cups roasted squash or pumpkin (cubed or pureed)


You need:

·Ÿ  16 oz coconut milk

Ÿ · water

Ÿ · 1 tsp coriander seed, ground (omit if your squash already has coriander in the original recipe)

Ÿ · zest of 1 orange

Ÿ · 4 tsp Scrumptious Pantry Heirloom Hot Sauce “Chiltepin

Ÿ · salt to taste



(1) Set aside ¼ cup of coconut milk. In a blender, mix remaining coconut milk with squash, ½ cup water (more if mixture is too thick), coriander and orange zest.

(2) Transfer into a pot and warm over medium heat.

(3) Thin out w. water to preferred texture and correct for salt.

(4) To serve, fill into 8 oz mason jars or shot glasses, top off with a layer of coconut milk and finish with a drizzle of Heirloom Hot sauce Chiltepin.

Your thoughts on Roasted Squash & Coconut Coriander Soup

  1. purchased your persimmon hot sauce at whole foods on Woodway Houston Texas. They had all three of your hot sauces and I am trying to send a picture to you and Shelley. The price tag of six dollars for 4 ounces and no squirter in the lid makes it tough for a poor man. Best regards Lynn

    1. Hi Lynn, glad you enjoyed it and thanks for your feedback! We’ve been looking into an orifice reducer on the bottles, but our sauces are a little too thick – we use wild fermented pepper mash for the sauces to give them their lovely complexity, so you have coarsely ground pieces of the mash that get’s stuck in the reducer, which is no good either. We are continuing our testing to find a solution that makes everyone happy! How did you eat the hot sauce? It’s really good on seafood and veggies! Oh, and watermelon!

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