Butternut Squash Soup with Coconut and Ginger

I've never had butternut squash soup until this recipe, so I have nothing to compare it too, but this is DELICIOUS! A perfect recipe for a rainy or snowy day!

2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
Salt and freshly ground pepper
extra-virgin olive oil
1 medium onion, finely chopped
1 large clove garlic, minced
2 tsp curry powder
2 TBS fresh ginger (or 2 tsp dry)
6 cups water
1 c. unsweetened coconut milk
1 c. half and half

-Preheat the oven to 350°. 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.
-Meanwhile, in a large soup pot, caramelize onions in a little olive oil (5-7 minutes). Add the garlic, ginger and curry powder and cook another minute until fragrant.

-When squash is done, blend squash with the 3 cups of water and onion/spice mixture until smooth (may need to be done in 2-3 batches). Return puree to soup pan and add coconut milk and half and half. Simmer over moderately low heat for 5 minutes to combine all of the flavors. Add salt/pepper to taste.
Ladle into bowls, top with a garnish of toasted coconut and enjoy!

1 comment:

  1. Laura, I just found your blog on facebook, and I love it. It's full of just the kind of recipes that I'm always looking for. And the pictures make me drool! Thanks for posting, and hope you and your family are doing great.
    Emily Inouye