Ingredients

• 2 tablespoons light-flavored vegetable oil
• 1 cup chopped onion
• 1 clove garlic
• 1 large apple, peeled and diced
• 1 teaspoon powdered ginger
• 1 teaspoon powdered allspice
• 2 cups cooked mashed butternut squash, either homemade or canned
• 2 cups canned coconut milk or 1 cup of coconut milk and 1 cup regular milk
• salt and pepper to taste
• 4 tablespoons shredded coconut, lightly toasted
• a few dashes of cinnamon to taste

Instructions

In a large pan over moderate heat, warm the oil and soften the onion and garlic in it for 2-3 minutes. Stir in the apple slices and continue cooking for another 4 minutes or so until they have softened slightly. Stir in the ginger, allspice and the squash and combine. Now add half the coconut milk, a seasoning of pepper and salt and half a cup of water. Cook until the apple slices are completely soft then puree in a blender or food processor or pass through a sieve or a food mill.

Return to the pan and add about half the remaining coconut milk and enough water to thin the soup to the consistency you like (it should not be too thin, however). Bring to simmering point.

While this is happening, toast the coconut by spreading it in a thin layer in a shallow pan. Put it under the broiler and watch it carefully, stirring once or twice. It will quickly turn golden brown. Reserve for the garnish. Check the seasoning of the soup. Pour it into individual soup bowls. Add a swirl or dollop of the remaining coconut milk, then a dash of cinnamon (best scattered on through a salt shaker or a sieve), then the toasted coconut.