Butternut Squash Soup with Ginger and Coconut Milk

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. 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

 

Butternut Squash Soup with Ginger and Coconut Milk
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Ingredients
  1. 2 Tbsp coconut oil, or enough to coat the bottom of the pot
  2. 1 large butternut squash, peeled and de-seeded, cut into 1-2 inch pieces
  3. 1/2 large yellow onion, chopped (or one small onion)
  4. 4 large carrots, peeled and cut into large chunks
  5. 4, 1 inch pieces of peeled ginger
  6. 3 cloves garlic, chopped
  7. 4-6 cups coconut beverage, which is similar to coconut milk but has a lower fat content and usually comes in a carton instead of a can (just enough to barely cover the veggies, add more or less depending on the size of your squash)
  8. 2 tsp ground coriander
  9. 1.5 tsp salt plus more if needed
  10. 1/8 tsp cayenne pepper
  11. chopped cilantro to garnish
Instructions
  1. In a large stockpot, over medium high heat, add coconut oil and let heat for a minute or so.
  2. Add onion, ginger, garlic and carrots and saute for 4-5 mins stirring occasionally, until they start to brown just a bit.
  3. Add in squash 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. Stir in salt, coriander and cayenne pepper.
  4. Add coconut beverage and bring to a boil, then simmer for 20-30 mins over low heat or until veggies are tender, and you can insert a fork easily into a carrot piece.
  5. Remove from heat to let cool a bit.
  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 more salt to taste if you think it needs it, and stir together over low heat.
  8. Garnish with a cilantro and enjoy!
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Butternut Squash Soup with Ginger and Coconut Milk

Butternut Squash Soup with Ginger and Coconut Milk

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