Wednesday, October 13, 2010
Gingered Butternut Squash Soup
1 butternut squash
1 can coconut milk (amount used may vary)
1 cup chicken broth
1 tablespoon freshly grated ginger (or use dried ginger)
sea salt and fresh cracked pepper
Chopped walnuts to top (optional)
Cut the length of the squash into three pieces, then cut these pieces in half. Scrape out the seeds (I use a grapefruit spoon) and then place all pieces into a large stock pot. Cover with water and bring to a boil on your stovetop. Turn the heat down and let simmer for 20-25 minutes. At this point the squash should be very tender. Drain the squash and let cool for about 10 minutes.
Once cooled, remove the skin from the squash. I find it easiest to just cut them off since they tend to break off in pieces when you try to "peel" it off. Then place the squash in your food processor (if using a 7-cup do half at a time. If using a larger you could probably throw it all in at once). Pulse a few times to break up the pieces, then add in the ginger, chicken broth and half of the coconut milk. From here you can guage how much coconut milk you want to use, depending on the size of your squash. Obviously a bigger squash would necessitate more liquid added. Blend the contents until very smooth, and pour back into the soup pot. Turn the heat to low to keep the soup warm and add in sea salt and pepper to taste. When serving, add more cracked pepper and top with the walnuts.
**I added the walnuts because I thought it sounded yummy, but you really can't taste them because of the ginger. But since it was in my picture I had to add it to the recipe...so, I make no promises that using the walnuts will bring this soup to the next level.