BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER RECIPES

Name: Butternut Squash Soup with Coconut Milk and Ginger
Prep time: 40 min
Total time: 2 h 20 min
Yield: Serves 6 to 8; Makes about 8 cups
Ingredients: 1 medium butternut squash (3 pounds); 3 tablespoons safflower or other neutral-flavored oil; Kosher salt and freshly ground pepper; 3/4 cup thinly sliced shallots (3 medium); 3 cloves garlic, smashed and peeled; 2 tablespoons minced ginger (from a 2-inch piece); 3/4 teaspoon ground coriander; 4 cups low-sodium vegetable broth; 1/2 cup coconut milk, plus more for serving; 1 tablespoon fresh lime juice (from 1/2 lime)

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER RECIPE ...

Butternut Squash Soup with Coconut Milk and Ginger Recipe ... image

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Provided by Riley Wofford

Categories Soup Recipes

Total Time 2 hours 20 minutes

Prep Time 40 minutes

Yield Serves 6 to 8; Makes about 8 cups

Number Of Ingredients 10

Ingredients

1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
3/4 cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
3/4 teaspoon ground coriander
4 cups low-sodium vegetable broth
1/2 cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from 1/2 lime)

Steps:

Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.

BUTTERNUT SQUASH SOUP WITH COCONUT AND GINGER RECIPE ...

Butternut Squash Soup with Coconut and Ginger Recipe ... image

Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic nuttiness. Warming Soup Recipes

Provided by Jeanette Peabody

Categories Squash Soup

Total Time 1 hours 50 minutes

Yield 6 to 8

Number Of Ingredients 14

Ingredients

2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 thyme sprig
Coconut shavings, for garnish (optional)

Steps:

Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.

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