butternut squash soup with coconut-ginger creamrecipe under the…

butternut squash soup with coconut-ginger cream

recipe under the cut!

serves about 5 (a half-recipe is pictured)

INGREDIENTS:

for the soup:

  • 1 butternut squash
  • 1 tbsp vegan margarine, melted

  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 1 ½ tsp turmeric
  • 1 ½ tsp mace (or substitute nutmeg)
  • 1 ½ tsp paprika
  • 1 ½ tsp cinnamon
  • ½ tsp allspice

  • ½ tsp cloves

  • 1 head of garlic
  • 1 yellow onion, chopped
  • 1 inch fresh ginger, peeled and grated (or 1 tbsp ground ginger)
  • 1 can coconut milk
  • 1 cup vegetable stock
  • 2 tsp brown sugar (optional)

for the cream:

  • ½ ~13.5 fl oz can of coconut cream (or allow a can of coconut milk to separate and scrape the solidified cream off the top, then heat it until it’s liquid)
  • 1 inch fresh ginger, peeled and grated

INSTRUCTIONS:

for the cream:

1. mix coconut cream with ginger. allow to set in the fridge while you make the soup.

for the soup:

1. mix salt, pepper, turmeric, mace, paprika, cinnamon, allspice, and cloves in a small bowl (also add ginger at this point if you’re using ground).

2. halve and seed the squash. coat each half in melted margarine and cover liberally with some of the spice mix (you’ll have some left over). place the squash cut-side-down on a baking sheet covered in aluminum foil.

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3. remove the papery outer skin from the head of garlic and chop about ¼ inch off across the top of the whole bulb, exposing the cloves of garlic. drizzle a couple teaspoons of olive oil over the top of the bulb until all of the cloves are covered. wrap with aluminum foil and place on the baking sheet with the squash. roast squash and garlic at 425F for 35 minutes.

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4. set squash aside to cool slightly, then scoop the flesh into a bowl. remove the roasted garlic cloves from their skins.

5. heat 1 tbsp of olive oil in the bottom of large pot over medium-high heat, then sauté freshly grated ginger & chopped onion with the rest of the spice mixture until the onion is soft and translucent. allow to cool.

6. puree the squash with roasted garlic, onion, vegetable stock, coconut
milk, and brown sugar in a food processor or blender until smooth. depending on the size of your food processor or blender, you may need to do this in several batches.

7. return the soup to the pot and heat through. taste and adjust spices.

8. optionally: retain the seeds from the butternut squash. wash and dry them, then roast them at 275F for 15 minutes. you can also use pumpkin seeds.

serve soup warm topped with cream, squash seeds, and additional spice mixture if desired.