Tuesday, May 7, 2019

Butternut Squash Soup with Coconut Milk




The month of May has not surrendered its cold weather grip as yet, so I still persist in soup making. Half a butternut squash will be an adequate base. Enhanced with lemongrass, kaffir limes, star anise, minced green chile and ginger, the soup takes on Asian tones. Use fresh, frozen or dried kaffir lime leaves, though the fresh ones taste the best. Break off and use a few petals of the star anise as it has a pronounced flavor. A generous portion of coconut milk gives it a creamy texture. Bowl and spoon await.


BUTTERNUT SQUASH SOUP WITH COCONUT MILK
Serves 4
DF, GF, WF, EF


2 cups peeled and cubed Butternut Squash
1 Lemongrass stalk
4 fresh Kaffir Lime leaves
3 Ginger coins
2 petals of Star Anise (not the whole flower)
1 large Cinnamon stick
1 Green Chile, minced finely
1 teaspoon Canola Oil
2 cups Chicken Stock
2 cups Coconut Milk
1/2 teaspoon Kosher Salt
Cilantro to garnish
Lime


Heat oil in a deep saucepan.

Drop squash into oil. Saute for a few minutes.

Trim end of lemongrass. Peel outer layers. Cut lemongrass into 2 inch stalks.

Add lemongrass, kaffir leaves, ginger, star anise petals and cinnamon to squash. Saute till you can smell the aromatics.



Add green chile to squash as well.

Pour chicken stock over squash. Simmer over a low flame 20 minutes till squash is cooked and pulpy.




Separate aromatics from squash. Leave the chile bits in.






Puree squash and stock in a blender.

Pour the puree back into the saucepan and bring to a simmer.




Add coconut milk and salt.




Let soup bubble for 5 minutes.

Serve hot garnished with cilantro, and squeeze of lime juice.




Soup is creamy, wholesome, satisfying...altogether the best thing on a cold, dreary May afternoon.

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