Monday, November 21, 2011
Gingered Butternut Squash Soup
I love the holiday feel of butternut squash. This soup has a bangin list of ingredients which totally makes it not your average soup. Fresh ginger is the key ingredient that totally makes this soup. Simmered with vegetables and stock along with; yes that's right coconut milk. If you are a fan of squash this is for you. If you are not I promise you will be!
2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/2-inch dice
2 large carrots, cut sliced into coins
One 1 1/2-inch piece of fresh ginger, peeled and finely chopped
6 cups chicken stock
One 14-ounce can of unsweetened coconut milk
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 1/2 tablespoons fresh lemon juice
Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
In a large pot, melt the butter. Add the onion, carrots and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk, nutmeg, cayenne pepper and season with salt.
Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls.