A few weeks ago I laughed myself silly watching a friend’s Instagram loop, singing (in a highly “island accent) “Put the Lime in the Coconut.”
His rendition was actually MUCH better than this one and was quite inspiring – so inspiring, in fact, that I was moved to create a bit of a lime and coconut recipe: Winter Squash Poblano Coconut Soup (with lime). Thank you, Matt, for your never ending support and originality.

This was just what the doctor ordered!

Winter Squash Poblano Coconut Soup

1 lb. winter squash (acorn), cooked and peeled
1 Tbs. olive oil
1/2 yellow onion
1 large poblano pepper, dry roasted at 475 degrees for 15 minutes
1/2 tsp. sea salt
1 1/2 cups vegetable broth
juice and zest of 1 lime
1 tsp. cumin seeds
1/4 cup unsweetened coconut flakes
2 Tbs. Mexican crema

Preheat the oven to 475 to roast the poblano. Once it’s bubbly, cut off the end and scrape out the seeds (if you want a more mild tasting soup). Transfer the coconut flakes and cumin seeds to a sheet pan and roast until golden brown – just a minute or two.
Meanwhile, heat the olive oil in a large pot over medium heat. Chop the onion and sauté with salt, until golden brown.
Transfer the onion, cooked squash, and cooked poblano to a high speed blender. Puree until smooth. Add broth lime zest and juice, and toasted coconut and blend again.
To serve, pour into individual bowls and stir in Mexican crema and sprinkle with toasted coconut.