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Try This Decadent Soup With Coconut Milk For Nourishment

Recipe From Eat Drink Shine by the Blissful Sisters, Jennifer, Jessica and Jill Emich (Kyle Books, 2016)

This soup nourishes the lungs and warms the body. It is the perfect soup to serve at the start of the cooler weather, when we are more susceptible to colds. This soup hits the right balance between spiced and sweet that is pleasing to every generation. Plus, it just feels good going down.

For a hearty main dish, add some protein to this soup by including a scoop of pulled chicken or beef in the center of each bowl.

Squash and Pear Soup With Spiced Coconut Milk 



1 (3-pound) acorn or butternut squash
2 Tbsp. coconut oil, plus more for brushing
1/4 cup chopped yellow onion
1 stalk celery, chopped
2 pears, peeled, seeded and chopped
Sea salt to taste
4 cups vegetable or chicken stock
1/2 cup full-fat canned coconut milk
1/4 cup maple syrup
1 tsp. peeled and minced fresh ginger
1 tsp. ground cinnamon
1 pinch ground nutmeg
2 tsp. vanilla extract
3 Tbsp. chopped raw pecans


Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out seeds. Brush inside with coconut oil and place, flesh down, on a baking sheet. Bake until tender, 35–40 minutes. Meanwhile, heat the coconut oil in a soup pot and sauté onion, celery and pear with a bit of salt until softened and lightly caramelized. Add stock to the pot and simmer for 30 minutes, uncovered. Scoop the roasted squash out of the peel and add to the simmering stock. Stir in the coconut milkmaple syrup, ginger, cinnamon, nutmeg and vanilla, and simmer for another 30 minutes. Purée with a high-powered hand blender or in batches in a blender until smooth. Start blending slowly first before running at a higher speed to avoid splashing hot soup. Serve in bowls garnished with pecans.

Nicki Miller

Nicki Miller is the managing editor for Women's Running and spearheads our nutrition coverage. She’s an avid runner but also loves cycling (both on and off-road), yoga and all kinds of crazy videos to do at home. Formerly the editor of Martha’s Vineyard Magazine, Nicki started her journalism career at The Washington Post. Her first races were duathlons (run, bike, run) in her twenties with her husband, and then triathlons, completing the White Lake Half Ironman in North Carolina. Since joining Women’s Running in 2013, she’s been more focused on half marathons and trail running. Some of her proudest moments have been running the Boston Marathon (first 26.2), and becoming an RRCA certified running coach and helping others take up the sport.