Butternut Squash Soup
1. Melt Plugrá Butter in a 12-inch heavy pot over moderate heat.
2. Add shallots and cook, stirring occasionally until softened, about 5 minutes.
3. Add squash and cook for 2 minutes.
4. Add remaining ingredients and cook for 10 to 15 minutes over moderate heat.
5. Puree with an immersion blend, or transfer soup to a blender and puree until very smooth.

Coconut Foam
1. Cook milk in a 12-inch heavy pot over moderate heat, add coconut flakes and syrup. Cook for 3 to 5 minutes, and then foam with an immersion blender.
2. Spoon foam over bowls of soup.