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
- 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)
- In a large stockpot, over medium high heat, add coconut oil and let heat for a minute or so.
- Add onion, ginger and carrots and saute for 4-5 mins stirring occasionally, until they start to brown just a bit.
- 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.
- 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.
- Remove from heat, and pick out one or 2 large garlic pieces if you can find them.
- Using an immersion blender (or a food processor or blender working in batches), blend until soup is smooth, and return to pot.
- Add coconut milk, cayenne, and salt (add more salt to taste if you think it needs it) and stir together over low heat.
- Garnish with a cilantro and enjoy!