Monday, April 8, 2013

Butternut Squash Coconut Soup

                      Butternut squash is still abundant in the supermarket.  It is an inexpensive vegetable as well, so it is a great go to food when you are looking to stretch your budget dollars.  I am also always looking for no meat meals for the week and it does create a satisfying meal.   The color is pretty too, and that can help with picky people.

                      With most supermarkets providing already cut up butternut squash, preparation for this soup can be easy.  Mine didn't have any cut up though this time, so I had to rough it.

  1. 1 butternut squash ( about 3 pounds)
  2. olive oil
  3. 1 medium vidalia, or other sweet onion, diced
  4. 2 cloves of garlic, chopped
  5. 32 oz. vegetable or chicken (low sodium) broth
  6. 1 Cup lite coconut milk (I find it in the natural or organic section of the supermarket)
  7. 2 tsp salt
  8. 1/2 tsp Spice Island's Key Lime Pepper (ok, you may not have this.  This is a spice blend of lime, nutmeg, cinnamon, pepper, ginger, allspice, cloves, and habanero pepper.  I use it a lot actually, especially when I grill chicken.  It is found readily in the spice aisle in US supermarkets.)
  9. optional is cayenne pepper
Preheat oven to 425 F.

If you have pre-cut butternut squash, just toss them with some olive oil.  If you have a whole butternut squash, cut it in half, and then cut the halves in half.  Scoop out the seeds and then using a vegetable peeler, peel the outside off.  Then cut the squash into pieces that are about 2 inches, or 5 cm square.  Toss them with olive oil in a baking dish and roast for 30-45 minutes, or until they start to brown along the edges.

In a large pot, place 2 Tbl of olive oil and saute the onions on medium heat until they turn translucent.

Then add the roasted squash and garlic and saute for 3 minutes.

Add the vegetable broth and coconut milk and bring to a boil.  Once it is boiled reduce the heat to simmer.  Let it simmer for 5 minutes and remove from the heat. 

Use an immersion blender or a blender and puree the soup.  I like the immersion blender because I don't have to worry about hot liquids in a blender.

Season the soup with salt.  If you have the Key Lime Pepper it is a great addition.  If not, I suggest using small amounts of nutmeg, ground cloves, ginger, and pepper.  A little cayenne pepper adds a nice amount of heat as well.


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