Caribbean-Inspired Creamy Yellow Squash Soup

1. Prepare Spiced Pecan Mixture

Combine the chopped raw pecans, fresh thyme, ground cinnamon, ground allspice, freshly grated nutmeg, and flaky sea salt in a food processor. Pulse until you achieve a coarse texture.

2. Toast Pecan Mixture

Toast the pecan mixture in a medium skillet over medium heat for about a minute until fragrant. Set aside.

3. Caramelize Onions

In a large saucepan, warm the coconut oil over medium heat. Add the finely diced yellow onions, raw cane sugar, and kosher salt. Cook for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and golden brown.

4. Cook Aromatics

Add the minced garlic, grated fresh ginger, and minced Scotch bonnet or habanero chile to the saucepan. Cook for about three minutes, stirring constantly, until fragrant.

5. Simmer Squash

Stir in the sliced yellow squash and pour in the vegetable stock. Bring to a simmer and cook for about 30 minutes until the squash is tender and soft.

6. Blend Soup

Using a blender or an immersion blender, blend the soup until smooth and ultra-silky. Return the blended soup to the saucepan and stir in the unsweetened canned coconut milk. Warm gently over low heat.

7. Season Soup

Season the soup with additional kosher salt and freshly ground black pepper to taste.

8. Serve Soup

Ladle the soup into bowls and garnish with a dollop of coconut cream, a sprinkle of the spiced pecan mixture, and a scattering of minced fresh cilantro and loosely packed cilantro leaves.