Herons Butternut Squash Soup with Coconut & Malt Recipe

Thanks to Herons Chef Scott Crawford for braving a chilly morning at the market on Oct. 17 to share samples of his delicious Butternut Squash Soup with Coconut & Malt and the recipe with shoppers. If you missed it, here's how you can make it at home.

• 1 large locally grown butternut squash
• 2 6-oz cans coconut milk
• 1 TBS sugar
• 2 TBS malted milk powder
• 2 TBS butter
• 1 TBS maple syrup
• 1 tsp vanilla extract
• 1 cinnamon stick
• Pinch fresh nutmeg
• Kosher salt to taste

Preheat oven to 350 degrees. Cut butternut squash in half and remove seeds. Melt 1 TBS of butter and brush the butternut with butter using a pastry brush. Season the squash with salt and place on a baking sheet. Roast the squash for 45 minutes or until squash is soft and flesh is bright orange in color. Remove from oven and allow squash to cool for 10 minutes. Scoop the squash away from the skin with a spoon and place in a blender.

In a small sauce pan, gently heat the coconut milk, malted milk powder, vanilla, maple syrup, cinnamon and nutmeg. Remove from heat and allow mixture to steep for 5 minutes. Turn on blender and add liquid mixture to butternut squash a little at a time until you achieve the desired consistency (You do not have to use all of the liquid). Add the remaining butter and sugar while blending. Season with salt to taste.

Serves 4.