GOLDEN COCONUT-SQUASH POTAGE

2 pounds winter squash, such as Hubbard (3 cups cooked)
1 cup light coconut milk, divided use
1 (1-inch-length) fresh ginger root, peeled and chopped
1 cup water
salt and freshly ground black pepper to taste
1 ripe D'Anjou, Cornice, or Taylor Gold pear
2 tablespoons grated, unsweetened coconut

Preheat oven to 400 degrees F.

Cut squash into halves, place face-down on a baking sheet, and roast until easily pierced with a fork, about I hour. Transfer to a work surface and cool slightly. Using a large spoon, scoop out the edible portion of the squash and transfer to a food processor. Discard the skin.

Add 1/4 cup of the coconut milk to the squash and begin to puree. Slowly add the remaining coconut milk and the ginger and blend until smooth.

Pour the squash mixture into a medium pot and add the water. Warm over medium heat, stirring occasionally, about 10 minutes. (The soup will be very thick.) Season with salt and pepper.

Peel and core the pear and cut into bite-sized pieces. Add to the soup and heat for about 1 minute. (The pear should be slightly warm but not cooked.) Serve immediately in small soup bowls; garnish with the shredded coconut.

Servings: 6

Per serving: 115 calories, 43% fat (5.8 g; 4.5 g saturated), 51% carbs (16.2 g), 6% protein (1.8 g), 0 mg cholesterol, 4.2 g fiber, 18.8 mg sodium.

From: Elson M. Haas, M.D., author of Staying Healthy with the Seasons and A Cookbook for All Seasons
Source: Natural Health Magazine, October 2005