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
- 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 large yellow onion, chopped (or one small onion)
- 4 large carrots, peeled and cut into large chunks
- 4, 1 inch pieces of peeled ginger
- 3 cloves garlic, chopped
- 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)
- 2 tsp ground coriander
- 1.5 tsp salt plus more if needed
- 1/8 tsp cayenne pepper
- chopped cilantro to garnish
- In a large stockpot, over medium high heat, add coconut oil and let heat for a minute or so.
- Add onion, ginger, garlic and carrots and saute for 4-5 mins stirring occasionally, until they start to brown just a bit.
- 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.
- 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.
- Remove from heat to let cool a bit.
- Using an immersion blender (or a food processor or blender working in batches), blend until soup is smooth, and return to pot.
- Add more salt to taste if you think it needs it, and stir together over low heat.
- Garnish with a cilantro and enjoy!