Yesterday it was an unseasonably warm 70ºF in Oklahoma but my taste buds were telling me otherwise. I was craving winter soup and had some extra squash on hand. I've also been consuming obscene amounts of coconut lately. Coconut water after my workout. Coconut milk in my coffee (surprisingly delicious). And I've been cooking almost exclusively with coconut oil. I wasn't sure if coconut and butternut squash went together so I Googled it and came across this recipe. But I adapted it because I don't eat anything without garlic.
Butternut Squash & Coconut Soup
1 small butternut squash
2 smallish-medium acorn squash
1 tablespoon olive oil
1 tablespoon coconut oil
1 large yellow onion, chopped
2 small apples, any variety, diced
2 cups water
2 teaspoons yellow curry powder (I get mine blended from Native Roots)
2 teaspoons grated fresh ginger
4 cloves of garlic
Pinch of ras el hanout
1/2 14-ounce can coconut milk (save the rest for your coffee)
Salt and freshly ground pepper to taste
1. Use your favorite method to roast the squash (I like to cut in half, scoop seeds out, sprinkle with olive oil & salt and roast in a pan with .5" of water for 45 minutes at 400F - until tender)
2. When there is about 10 minutes left on the squash saute the diced onion in coconut oil.
3. Mince the garlic and ginger in a food processor (or by hand - whatever floats your boat)
4. When onions are translucent add the garlic, ginger and diced apples. Saute for about a minute and then add your spices. When the spices become fragrant (after about 30 seconds) add 2 cups of water. Bring to a boil then reduce heat to a simmer.
5. Scoop the squash out of the skin (this is the most labor-intensive part of the process) and add to the soup. Let simmer for 10 minutes.
6. Add coconut milk - let simmer for another 5-10 minutes.
7. Blend the soup with an immersion blender or in your food processor.
8. Salt & pepper to taste. Garnish with coconut flakes.
This recipe is vegan and serves 2-4 people.
Ingredients in green are sourced locally.
" I don't eat anything without garlic." Ah, a girl after my own heart. Not to mention I'm just as obsessed with coconut as you are. There's a butternut squash curry soup that I've made three times in the last several months that I love:
ReplyDeletehttp://www.foodnetwork.com/recipes/ellie-krieger/curried-butternut-squash-soup-recipe/index.html
Check it out. And I will be making yours soon I can assure you. I'm on this major soup kick lately. But it makes sense in Colorado because it's cold. haha ;)
FOOD! Glorious food! Finally - and it's always yummy!!
ReplyDeleteSexy. I'm gonna need to try this one.
ReplyDeleteCan a soup be sexy? I guess so.
that soup looks delcious! gorgeous photos as well i will definitely have to try it out
ReplyDeleteSo incredibly impressed with your blog.
ReplyDeleteMinted Magazine
mintedmag.com
"I don't eat anything without garlic" - I knew I liked you! This whole soup just speaks to me. My tastebuds are excited. Don't you just love how versatile coconut oil is? I'm always impressed.
ReplyDelete@ Francine - Soups can totally be sexy. We have something I call Sexy Soup Saturday Nights at my place. :) True Story. :)
Super yum, Kathleen. I've been meaning to try a curried coconut soup. Sure I'll get to it by the end of winter.
ReplyDeleteOh and you're right, coconut milk in coffee is bomb.
Found you on Pinterst yesterday and made this soup tonight. Everyone loved it (except my 3-year old who is pretty picky) and I really liked the coconut/curry take on squash soup. Very different from our normal squash soup and now added to the rotation! Thanks!
ReplyDeletei made a very similar recipe minus the coconut) for a thanksgiving starter four or five years ago. it was a huge hit (even considering a i waaay oversalted it). i've love coconut, though, so this looks even better.
ReplyDeletemust try.
Sounds great! I'm excited to try it. I just happen to have some extra coconut milk in the frig right now!
ReplyDeleteAlright 1) this sounds UNBELIEVABLE and 2) I adore your graphics
ReplyDelete