Alyssia's Organic Thai Acorn Squash Soup

1 whole large acorn squash
1-1/3 c. coconut water, unsweetened
3-1/2 T. extra virgin olive oil (divided)
1 medium white onion, minced
6 cloves garlic, minced
1/2 t. Thai spice
1/2 t. cayenne pepper
1/2 t. white pepper
1/2 t. curry powder
1/2 t. kosher salt
1/3 c. lime juice
1-1/2 c. chicken [or vegetable] broth
1 14-oz. can sweetened condensed milk
Fresh cilantro for garnish

Note: Use organic ingredients whenever possible.

Cut acorn squash lengthwise and scoop out seeds. Place cut side down on foil-lined baking sheet coated with extra virgin olive oil. Roast until tender, approximately 45 minutes. Remove from oven and once cool, remove squash from skin.

In blender, combine squash, coconut ware, and 1/2 t. extra virgin olive oil and blend until smooth puree forms.

Heat 2 T. extra virgin olive oil in a 3-quart saucepan over medium heat. Add onion and garlic, sauteing until softened. Stir in spices, salt, and lime juice, cooking until warm, approximately 1 minute. Slowly add broth and milk. Bring to a boil, stirring constantly, approximately 2 minutes.

Pour soup into blended and process until smooth. Ladle into soup bowls and serve topped with a few cilantro leaves.

California Farms Organic Sweetened Condensed Milk magazine ad