from our partners at Early Morning Farm
Coconut Butternut Squash Soup
2 medium size butternut squash
1/2 cup apple cider or dry white wine
4 garlic cloves, peeled (or more if you like!)
1 inch ginger, cut into 4 slices (or more if you like!)
4 whole dried chilies
14 oz can coconut milk, 1/4 cup reserved for garnish
2 – 4 cups chicken or vegetable stock
juice and zest from 1/2 a lime
1 tablespoon curry paste
1 hot pepper
dried coconut for garnish
Preheat oven to 425°F
Slice each butternut squash in half lengthwise, and scoop out the seeds. Score the flesh of the neck, and prick the skin with a fork all over. Stuff a garlic clove, slice of ginger, and dried chile in the cup of each squash half. Flip the squash skin side down onto an oiled or parchment lined baking sheet. Bake for 30 – 40 minutes until soft and collapsing.
Dice the onion. If using the pepper, slice in half and remove the seeds and membranes. Mince the pepper. Heat a tablespoon of olive oil in a stock pot over medium heat. Add the onion and pepper, sauté, stirring occasionally until the onion starts to turn translucent. Add the wine or cider and simmer until reduced by half, turn off the heat.
Scoop the squash from the skin or peel the skin from the squash. Add the squash, curry paste, coconut milk, and 2 cups of the stock to the pot. Purée the soup with an immersion blender or in a blender until smooth and creamy. Add more stock if necessary to desired consistency.
Return the soup to the stove and bring to a simmer, simmer for about 10 minutes. Stir in the juice and zest from half a lime, then taste and adjust salt or lime if necessary.
Serve soup with a drizzle of coconut milk, dried coconut flakes, and a pinch of lime zest if desired.