Yo, for thanksgiving I made one of my usual starters, Butternut Squash and Coconut Soup. As always, dat S*&t was a hit. I added a couple of extra things that would brighten it up a bit and not go down so thick… It’s a rich soup so don’t over do it when using as an appetizer. I just heated it up again two days later and added a bit of lemon zest on top. Nice. The flavor crank in my soup was the coconut milk. It definitely took it to another level. Not too little and not too much. Enjoy because this is an easily made dish. Easy peasy…..

Butter Squash and Coconut Soup

Ingredients:

2 medium sized butternut squash peeled and cut into a large dice 3/4 in.

1 small red onion diced small

1 small carrot peeled and small rough chop

2/3 cup of balsamic vinegar

1/2 cup of medium to heavy cream

1/2 cup of coconut milk

1 tsp of ground cinnamon

1/2 tsp of ground cumin

1/3 cup of dark or light brown sugar

1/4 cup of honey

2 three inch sprigs of fresh rosemary minced

1 palm full of fresh thyme chopped

1/2 tsp of grated nutmeg (freshly grated)

S&P to taste…be generous on the S

3 cups of low sodium chicken stock

2 tbs of olive oil or canola oil

To make:

In a large saute pan over a medium high heat add the olive oil, squash, rosemary, thyme and S&P and saute for about four minutes. Flip or stir until nicely browned all over and then add the balsamic vinegar and allow to cook for another minute. On a large oven proof sheet pan pour the contents of the saute pan and spread out evenly in one layer. Place sheet pan into a preheated 400 degree oven and allow to roast for about 35 minutes or until soft when pricking with a sharp knife. Remove from the oven and place in a food processor or large blender. Add 2 cups of warm chicken stock and reserve the rest to create the consistency you desire. Pulse four or five times to incorporate and then turn processor on high and add cinnamon, nutmeg, cumin, brown sugar and honey. Hold a towel in your hand over the lid of the blender or processor to keep from being splashed due to the hot contents. Blend on high until mixture is smooth. Add the coconut milk and then cream. The soup should be soupy, not chunky. This is where you will add more chicken stock if necessary. Taste and add more seasonings to your taste if necessary. Substitute cream for coconut milk if you don’t like coconut milk. Pour soup into a large pot and re-heat. Done. To serve, ladle into small cups or bowls and add a dollop of sour cream and lemon zest to cut through the richness. This dish will feed about ten foodies. I had a nice riesling with this one and enjoyed the contrast to this boldly flavored soup. Enjoy!

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