ROASTED BUTTERNUT SQUASH SOUP WITH GINGER, BASIL AND COCONUT

ROASTED BUTTERNUT SQUASH SOUP WITH GINGER, BASIL AND COCONUT image

Yield 4 - 6 bowls

Number Of Ingredients 18

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preparation time: approximately 1 hour 30 minutes
ingredients
approx. 3 lbs. butternut squash
1 tbsp. olive oil, plus approx. 2 tsp. for coating the squash
1 large onion, diced
2-3 tbsp. fresh ginger, minced or grated
1 tbsp. ground coriander
1 tsp. ground cumin
½ tsp. turmeric
½ tsp. cinnamon
pinch red chili flakes
6 cups vegetable stock or water
1 tsp. salt
freshly ground black pepper to taste
juice of 1 lime (2-3 tbsp.)
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped (optional)
1 cup coconut milk

Steps:

Preheat the oven to 375°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on an oiled baking sheet. Bake until soft, approximately 40 minutes. Scoop the squash from the skins once cool enough to handle. Heat the remaining olive oil in a soup pot over medium heat. Add the diced onion and grated ginger and stir while cooking until they are soft, about 8 minutes. Add the coriander, cumin, turmeric, cinnamon and chili flakes, and cook for another 2 minutes, continuing to stir. Add the squash, along with the vegetable stock or water, salt and pepper. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes. Add the lime juice, herbs and coconut milk. Lemongrass and kaffir lime leaves could also be added to this recipe to create a distinctly Thai taste. Blend until smooth, adding more water if needed to reach desired consistency. Taste and adjust seasoning to balance the salty, pungent and citrus notes. Ladle into bowls and garnish with extra coconut milk, more herbs, or anything else that inspires you. Enjoy!