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Coconut Butternut Squash Soup

January 5, 2011

 

Butternut squash is THE winter vegetable of choice in my house! And thanks to our lovely farmers at Bells Bend, I have more than I know what to do with! Even though our CSA season finished a few weeks ago, I still have tons of butternut squashes around. The curried butternut squash soup was fantastic as was the white bean bruschetta with a raw butternut squash salad! And surely you remember the butternut squash ravioli with rosemary brown butter? I think I’m a little bit obsessed with this vegetable.

Anyway, during the winter, I think I make soup twice a week. It’s easy and simple to make. It feeds a crowd. And leftovers usually taste better than when you first made the dish! For this particular soup, my cousin, Ritesh, was in town and since he’s a pretty big foodie himself, I decided to make this awesome coconut butternut squash soup.

The soup itself is very easy to make – it’s creamy, it’s luscious, it’s really really good. With a drizzle of srirachia sauce, a grating of lime zest, and crunchy pumpkin seeds, this soup is what you need to get you through the winter season. What’s better is that the recipe uses the same technique for soups that I always use. Learn the technique and you will be a much better cook than if you go by recipes alone.

Coconut Butternut Squash Soup

(Recipe courtesy of Vivek Surti)

1 red onion, sliced

1 carrot, sliced

1 tablespoon of ginger, grated

1 teaspoon chopped fresh thyme

1 butternut squash, peeled, seeded, and cubed

1 can lite coconut milk

1 cup vegetable stock

Sriracha sauce

toasted pumpkin seeds, for garnish

1 lime

kosher salt and freshly ground pepper.

1. Add fat to the pan – add a little bit of vegetable oil in your pot and set over medium high heat.

2. Add the vegetables – add the red onion and carrot to the oil and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes.

3. Add aromatics – add the ginger and thyme and cook until they are fragrant, about 2 minutes.

4. Add main ingredient – add the cubed butternut squash and coat with the vegetable mixture. Let cook for about 5 minutes until the squash just begins to soften.

5. Add liquid – add the coconut milk and vegetable stock to the pot and bring the liquid up to a boil. Reduce the liquid to a simmer (medium to medium low heat) and cook for about 15-20 minutes until the squash is tender and the flavors have come together.

6. Puree – transfer the soup to a blender and puree until smooth. Strain the soup through a fine sieve for an amazing smooth texture. You may have to do this in batches.

7. Serve – ladle some of the soup into a bowl. To finish it off, sprinkle some toasted pumpkin seeds over the top, squeeze some srirachia, and grate some lime zest over the soup. Enjoy!

Cheers,

Vivek

4 Comments leave one →
  1. January 5, 2011 7:09 AM

    MMMmmm. This sounds great. And I’m thinking that I could probably make it with acorn squash also. (That’s what came in my CSA this week). Thanks for the post.

    • January 5, 2011 3:26 PM

      Absolutely! Acorn squash would be lovely here!

  2. January 5, 2011 9:53 AM

    Okay, this sounds fantastic! Added to my short list of recipes to try!

Trackbacks

  1. Chipotle Butternut Squash Soup « Vivek's Epicurean Adventures

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