Butternut Squash and Coconut Soup (with Arugula Salad)
Posted May 17 2011 8:19am
Do you ever have one of those days when a warm cup of soup is all you need?
On days like that, I would suggest ditching the canned soups (something I had to break up with) and making your own. Making your own soup puts you in control of the sodium content (as well as everything else), making it much more healthy for your body.
Yesterday afternoon I looked through my fridge and pantry hoping to find something I could make soup with. One thing led to another and we were eating warm cups of this:
Yes, I know. My soup photographs are sub-par at best. You’ll just have to go by the recipe to know how good it was.
1.5 to 2 lbs butternut squash, cubed
1 quart chicken or vegetable broth
1 cup coconut milk (preferably, full fat)
1 shallot, diced *can substitute half a medium onion
2 tbsp. olive oil
1 inch of ginger root, grated
1 palm full of fresh cilantro
1/2 cup sour cream *vegans feel free to omit this or use an alternative
salt and pepper, to taste
Begin by heating the olive oil in a medium sized pot (whatever pot you’re making the soup in) over medium heat. Add the shallots, cooking them to a sweat. Once the shallot begins turning translucent, add the broth and the butternut squash into the pan and stir, briefly. Bring it all to a low boil and let it simmer for five minutes. Then, add in the coconut milk, cilantro and ginger. Give it a stir and let it simmer until the squash is fork tender (meaning that it will fall off the fork). At this point, stir in the sour cream. If you have an immersion blender, use it to puree the soup. Otherwise, puree it in batches with a food processer or blender (disclaimer: It is not recommended that you blend a high volume of hot liquids in a blender. Trust me on that one and BE CAREFUL).
The soup should be thick and creamy. If it’s too thin for your taste, use a thickening agent (corn starch, flour, etc.) of your choice and follow the directions on its packaging. Let the soup cool for at least 30 minutes before serving, stirring occasionally to release steam. Finish with salt and pepper, to taste.
Had both the coconuts we bought at the store not been moldy on the inside, I would have grated some coconut on top. Just sayin’…
Here’s a few more photos for you:
Note the consistency, here.
I recommend serving it with a nice salad, like this simple arugula with sun dried tomatoes, marinated artichokes and goat cheese and dressed with balsamic vinaigrette.