Creamy Butternut Squash and Coconut Soup (recipe)

Wednesday, February 05, 2014

While in Hawaii i had probably the best soup i've ever tasted so as soon as i got home i had to try and recreate it- here's my best effort.

1 butternut squash (mine was fairly large this time)
1 onion (white or yellow)
4 garlic cloves
drizzle of olive oil
1 32oz carton organic vegetable stock
1 large nub of ginger (nub size dependent on your taste, add less to start if you're not sure)
2 tsp tamari
1 pinch nutmeg (again, depending on your taste)
salt and pepper as needed
1/2 a lime
1 can organic unsweetened coconut milk
a few sprigs of cilantro to top (green onions, coconut flakes or a drizzle of balsamic works well, too)

  • Preheat oven to 350F
  • Halve your butternut squash, quarter your onion and prep your garlic cloves. Place parchment sheet on a baking tray and cover lightly with olive oil.
  • Place butternut squash face down on the baking sheet and place the onions and garlic around it. Put it in the oven for 45min.
  • Put the onion and garlic aside in a bowl and return the squash to the oven for a further 10-15min until squash is soft and scoopable.
  • Remove squash from the oven, carefully turn it over on the tray and put it aside to cool.

  • In the meantime add your stock, onions and garlic to a saucepan and once your squash is cool enough to handle, scoop out the contents (excluding the seeds) and add that to the pan, too.
  • Bring mixture to a boil and add the ginger, tamari, nutmeg, salt and pepper (bare in mind the tamari adds salt before adding more), simmer for 20 min.

  • Put a couple of scoops of the coconut cream from the top of the can aside to top your soup with later then, using either an immersion blender or upright processor (i used my trusty vitamix), blend soup mixture together with the rest of the coconut milk/cream and the juice of the lime.
  • Return the soup to the stove to warm if needed or serve immediately with a little coconut cream and cilantro on top.

Enjoy! x


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