The Sea Salt

Southern California Surfing Food

Butternut Squash Soup with Ginger and Coconut Milk

5 Comments

When I saw this squash in Trader Joe’s yesterday I knew what I had to do.

(Yes, to answer your question… I do go there every day. The guys who work there are just so foxy.)

I have seen my mom make Butternut Squash Soup a million times before, so I knew the general concept but I had been mentally preparing for my Asian Cuisine Midterm all day, and my mind was all wrapped up in Southeast Asian flavors.

I added fresh ginger in the beginning of the saute, plus a few extra carrots for a little added sweetness. There’s a kick of cayenne, and some fresh herbal-ness from the cilantro stems.

I finished the soup with coconut milk instead of cream, and the result was a creamy, buttery soup with some fresh Thai flavors.

Although I don’t think it will change Miles’ mind about soup (he is so stubborn), I really think you’ll like it.


Butternut Squash Soup with Ginger and Coconut Milk

*yields about 8 cups of soup

Ingredients:

  • 2 Tbsp coconut oil, or enough to coat the bottom of the pot
  • 1 large butternut squash, peeled and de-seeded, cut into 1-2 inch pieces
  • 1/2 yellow onion, chopped
  • 6 large carrots, peeled and cut into large chunks
  • 4, 1  inch pieces of peeled ginger
  • 3 cloves garlic, smashed and peeled (you don’t have to mince them up, just throw them in whole)
  • 4 cups water (just enough to barely cover the veggies, add more or less depending on the size of your squash)
  • handful of cilantro stems (about 1/4 cup)
  • 1.5 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 can light coconut milk (or 1 cup whole fat coconut milk)

Directions:

  1. In a large stockpot, over medium high heat, add coconut oil and let heat for a minute or so.
  2. Add onion, ginger and carrots and saute for 4-5 mins stirring occasionally, until they start to brown just a bit.
  3. Add in squash and garlic cloves and continue to cook for 5 more mins, stirring occasionally. There should be some nice brown bits on the bottom of the pan, but veggies shouldn’t be burning.
  4. Add water and cilantro stems and simmer for 20-25 mins over low heat or until veggies are tender, and you can insert a fork easily into a squash piece.
  5. Remove from heat, and pick out one or 2 large garlic pieces if you can find them.
  6. Using an immersion blender (or a food processor or blender working in batches), blend until soup is smooth, and return to pot.
  7. Add coconut milk, cayenne, and salt (add more salt to taste if you think it needs it) and stir together over low heat.
  8. Garnish with a cilantro and enjoy!

Butternut Squash Soup with Ginger and Coconut Milk

Butternut Squash Soup with Ginger and Coconut Milk

Butternut Squash Soup with Ginger and Coconut Milk

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Author: The SEA SALT

Cooking and surfing in Southern California

5 thoughts on “Butternut Squash Soup with Ginger and Coconut Milk

  1. I like your combo of ginger with/ squash!

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