Creamy Spiced Coconut Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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If you love creamy, comforting, autumn soups, this is it. Baltimore Sun Ingredients:
4 pounds butternut squash or other winter squash, such as kabocha, preservation or hubbard |
3 tablespoons vegetable oil (divided use) |
coarse salt |
1 1/2 teaspoons chinese five-spice powder |
freshly ground black pepper |
1 medium onion, thinly sliced |
1 to 2 garlic cloves, finely minced |
1 tablespoon grated fresh ginger |
6 cups chicken stock |
one 8-ounce can unsweetened coconut milk |
Directions:
1. To prepare the squash, trim both ends. Cut the squash in half. Cut off all the skin. Cut the rounded part in half and remove the seeds with a metal spoon. Cut the squash into 1-inch dice, put them on a lightly oiled baking dish and sprinkle with 1/2 teaspoon salt and the Chinese five-spice powder. Bake in a 400-degree oven until soft when pierced with a fork, about 30 minutes.
2. To roast the seeds, spread them on a baking sheet, lightly coat with oil, and sprinkle with salt and pepper. Roast along with the squash for 10 minutes.
3. To make the soup, cook the onion with a sprinkling of salt in the oil in a large saucepan over medium-high heat until soft, about 5 minutes. Add the garlic and the ginger and cook another 2 minutes. Add the squash and stock and bring to a boil over medium-high heat, stirring occasionally. Puree the soup in a food processor or with an immersion blender and return to the saucepan. Stir in the coconut milk. Add salt and pepper to taste. Garnish with roasted seeds.
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