Butternut Squash, Coconut & Ginger Soup
Prep Time: 45 mins | Servings: 8 Dinner Servings or 16 First Courses
PERFECT FOR: Fall Dinner Party | Family Friendly
SOUP STORY
There is no holiday I love more than Thanksgiving. It's message is so simple but so powerful. Gratitude is life changing but somehow it is difficult for us to remember to be grateful every day. This year we had an opportunity to be away from home for the holiday-which is unusual for us but a reminder that home is where your friends and family are no matter where you are in the world. Soup and gratitude go hand in hand each time I am stirring the pot so the combination of Thanksgiving and soup makes total sense to me! From age 9 to age 78 we cooked together and gathered around a giant table for a nostalgic meal that serves as a reminder to be grateful for all of the things we have today.
Everyone has their favorite way to celebrate Thanksgiving. I love starting the meal with one served course so we can have some quiet moments to be thankful together--before the feast (and the chaos) begins. This year's soup was made with lots of love, butternut squash, coconut milk and ginger. It was simple and beautiful and the children all loved it as there is a sweetness to the flavors. For another favorite Thanksgiving tradition, see my Back 40 Kitchen Thanksgiving Turkey Soup, traditionally made the Sunday following the holiday with friends and family to keep the gratitude and company going throughout the weekend. I hope you enjoy this simple and heartwarming soup and some downtime with your family at this time of year.
INGREDIENTS
3 large butternut squash
3 quarts of organic chicken or vegetable stock
4 shallots
2 cloves of garlic
olive oil
1 large bulb of fresh ginger
2 cans of light coconut milk
creme fraiche
microgreens
DIRECTIONS
Preheat oven to 350 degrees
Slice three large butternut squash lengthwise and lay on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast on a lower rack for 45 minutes or until the flesh is easily scooped out of the shell
Dice the shallots, garlic and ginger
In a large stockpot on medium heat sauté the shallots and garlic with olive oil to coat the bottom of the pan until well coated but not brown. After 3-5 minutes dd the ginger and continue to sauté until flavors are blended. Set the ginger slices aside
Once the squash is fully roasted scoop out the flesh into the stock pot and stir to combine with the shallots, garlic and ginger. Stir the flavors to blend
Shake well and add two cans of light coconut milk to the pot as well as the ginger slices and 1 1/2 quarts of the broth to the pot. Set the remainder of the broth aside to adjust thickness to your taste later
Bring the soup to a low simmer for about 45-60 minutes and then remove from heat and allow to cool. Stir often and keep the heat low to prevent sticking
Once the soup has cooled puree in batches in a food processor or blender. Be sure to fully puree the soup and ensure all of the ginger slices are pureed. It will have a silky consistency due to the coconut milk
Once fully pureed return to the pot and heat on low. Check the texture for desired thickness and add additional broth as needed. Stir and heat until piping hot and all flavors are blended
Pour soup into bowls and garnish with a dollop of creme fraiche and micro greens for a beautiful presentation.
