Squash Coconut Soup
Coconut milk makes this butternut squash soup creamy while keeping it pareve. Cumin, ginger, and a little cinnamon give it warmth, and you can make it a day ahead.
Ingredients
- —1 large butternut squash, about 3 to 4 lb, peeled, seeded, and cubed
- —1 large onion, chopped
- —2 carrots, chopped
- —3 cloves garlic, minced
- —2 tbsp olive oil
- —5 cups vegetable broth
- —1 can, 13.5 oz, full fat coconut milk
- —1 1/2 tsp kosher salt, plus more to taste
- —1/2 tsp black pepper
- —1 tsp ground cumin
- —1/2 tsp ground ginger
- —1/4 tsp cinnamon
- —Pinch of nutmeg, optional
- —1 to 2 tsp maple syrup, optional
- —1 tbsp lime juice or lemon juice, optional
Notes
Makes about 2 1/2 to 3 quarts, enough for nine small starter portions. You can make it earlier in the day or the day before and reheat it gently. If it gets too thick, loosen it with a little broth or water. For pre-cut squash, use about 8 to 10 cups.
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion and carrots and cook for 6 to 8 minutes, until softened.
- Add garlic and cook for 30 seconds.
- Add squash, broth, salt, black pepper, cumin, ginger, cinnamon, and nutmeg if using.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 20 to 25 minutes, until the squash is very soft.
- Blend until completely smooth using an immersion blender, or carefully blend in batches.
- Stir in the coconut milk.
- Add maple syrup if you want a slightly sweeter soup.
- Add lime or lemon juice if you want a brighter finish.
- Taste and adjust salt and seasoning.
- Keep warm for serving, or cool and reheat gently later.