Butternut Squash Soup with Coconut and Ginger

Name: Butternut Squash Soup with Coconut and Ginger
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges butternut squash (5 pounds total)—halved lengthwise, peeled and seeded; 1 teaspoon curry powder; 118 milliliters dry white wine; 2 Tbsps minced fresh ginger; 1 leek, white and tender green part only, thinly sliced; 1 Tbsp extra-virgin olive oil; 1 medium onion, finely chopped; 6 servings Salt and freshly ground pepper; 1 shallot, finely chopped; 1 thyme sprig; 4 Tbsps unsalted butter; 237 milliliters unsweetened coconut milk; 1 liters water

Butternut Squash Soup with Coconut and Ginger requires about 1 hour and 50 minutes from start to finish. This recipe makes 6 servings with 331 calories, 4g of protein, and 20g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Not If you have salt and pepper, thyme sprig, shallot, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It works well as a soup. It is a good option if you're following a gluten free, primal, and vegetarian diet. Users who liked this recipe also liked Coconut, Ginger and Butternut Squash Soup, Ginger Butternut Squash Soup, and Butternut Squash Soup with Ginger.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.

Ingredients you will need

Salt And Pepper

Butter

Squash

Equipment you will use

Baking Sheet

Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil.

Ingredients you will need

Olive Oil

Butter

Soup

Equipment you will use

Pot

Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned.

Ingredients you will need

Curry Powder

Shallot

Ginger

Onion

Leek

Add the wine and cook until evaporated.

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Wine

Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.

Ingredients you will need

Coconut Milk

Squash

Thyme

Water

Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.

Ingredients you will need

Salt And Pepper

Coconut