• Najwa Kronfel

Coconut, Ginger and Butternut Squash Soup


With Thanksgiving around the corner, I thought I would to post one of my favorite butternut squash soup recipes. I love the idea of serving soup in little 4oz jars because it’s a fantastic way to have a little taste of the soup and still leave plenty of room for the main course. It works specially well if you are having cocktails before dinner because they are easy to pass around. 


I don’t like to use cream in my soups. I usually just puree the veggies and that’s it  but in this occasion I used coconut milk. The minute I added the coconut milk into the pot of simmering veggies, a wonderful coconut smell invaded my kitchen. Oh boy! Was that good. Texture wise, SO creamy and silky, I just loved it. 



Wishing you a wonderful Thanksgiving dinner! 

Last year’s links: 

Roasted butternut squash

Roasted carrots with gremolata

Pork loin with cranberry raspberry sauce

Butternut squash soup with spiced mascarpone cheese


Ingredients:

1 1/2 pound butternut squash, 

seeded, peeled and cut in 1-inch dice

1 small sweet potato, peeled and diced

2 shallots, chopped

1 thyme sprig 

2 tbsp ginger, chopped

1 cup coconut milk, unsweetened

salt and pepper

olive oil

Toasted shredded coconut to serve. 

In a large pot, heat a couple of tablespoons of olive oil. Add shallots and ginger and cook for about 5 minutes. Add the squash, potatoes and season with salt and pepper. Stir the vegetables and cook for another 5 to 6 minutes. Add enough hot water to come half way the veggies, about one cup. Add thyme, cover and let it simmer for 15 minutes then add the coconut milk. Cook for another 10 minutes or until the vegetables are very tender, stirring occasionally. Turn off the heat, remove the thyme and puree the vegetables with an immersion blender until smooth. Taste and adjust seasoning. Serve with toasted shredded coconut.


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