butternut squash soup with coconut milk

Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well. —Tara Parker-Pope

INGREDIENTS

• 1 large butternut squash (about 1 1/2 pounds)
• 2 tablespoons olive oil or other vegetable oil
• 1 large yellow or sweet white onion, chopped
• 1 medium apple, any variety, peeled and diced
• 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
• 2 teaspoons good-quality curry powder
• 2 teaspoons grated fresh or jarred ginger, or more, to taste
•  Pinch of ground nutmeg or allspice
• 1 14-ounce can light coconut milk
•  Salt and freshly ground pepper to taste

GARNISH

• 2 medium red onions, quartered and thinly sliced
• 1 good-size bunch kale (about 10 to 12 ounces)

PREPARATION

one :

To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.

two :

Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

tree :

Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.

four:

Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.

five :

Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

six :

Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.

seven:

Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.

eight:

To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

ROASTED BUTTERNUT SQUASH SOUP

INGREDIENTS

The simple ingredients you need to make this vegan butternut squash soup include:

• Butternut Squash. Look for a large squash that is around 2 ½ – 3 pounds in weight. If it’s larger than this, save the rest to make some Roasted Butternut Squash Cubes.
• Coconut Milk. The bulk of the liquid in this recipe is from this vegan milk. Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section. Choose a LITE coconut milk to make this lower in fat and calories.
• Garlic. Fresh garlic is best, but garlic powder can be substituted if that’s all you have.
• Ginger. Minced ginger paste is quick and easy-to-use.
• Vegetable Broth. If you are not vegetarian or vegan, you can swap this out chicken broth or bone broth instead.
• Cayenne Pepper. This spice helps give it a little kick. Feel free to omit if you want it to be a bit sweeter.
• Cinnamon. Give a Fall feeling to the soup with this subtle spice. If you’re not a fan, simply leave it out!

Instructions

1. Preheat oven to 425 degrees.
2. Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.

3. Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.

   

For the Soup:

1. In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.

2. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.

3. Lastly, add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
4. Once squash is done cooking, remove as much flesh as you can and discard the skin.

5. Add all of the squash and coconut milk mixture to a high-speed blender, such as a Vitamix. Or, add half of the squash and half of the coconut milk mixture to the bowl of a large food processor and process in batches. Puree for 2-3 minutes, or until contents are completely smooth.

6. Pour soup back into the pot or saucepan and reheat over Medium-Low heat.

7. Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!

    

BUTTERNUT SQUASH, CHILLI AND COCONUT MILK SOUP (VEGAN)

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 1 butternut squash (approx. 1kg/2lb), peeled and chopped into 1cm cubes
• ½ teaspoon chilli flakes or to taste
• 2 cloves garlic grated or crushed
• 2 cm ginger grated
• Salt and pepper to taste
• 400 ml tin coconut milk
• Juice of ½ lime
• 2 tablespoons coriander (cilantro) leaves chopped, plus extra for garnish
• Pumpkin seeds and sliced fresh red chilli for garnish (optional)

Instructions

• Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally.
• When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes.
• Add the coconut milk, bring to the boil then simmer for 15-20 minutes until the butternut squash is soft.
• Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth.
• Serve the soup decorated with coriander leaves, pumpkin seeds and slices of fresh red chilli.

Notes

Nutrition information is approximate and meant as a guideline only.

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.

Total: 2 hrs 20 mins

Prep: 40 mins

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)

Directions

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

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