Like a bowl of Fall with the most velvety texture.
The addition of coconut milk and cayenne chilis raise the bar on this classic soup and momentarily transplants me to the beach.
She’s simple and uber healthy. She’s actually vegan! That was not my intention.
By all means, feel free to richen her up with butter, cream, or a bit of salty pork if you’re feeling naughty!
Here’s what I suggest.
Start by slicing a butternut squash in half and removing seeds and hair.
Place the squash cut side down on a baking sheet and plop her in the oven for 30-60 minutes until super soft. Timing will depend on the size of the squash + oven temperature. I like to crank mine as high as it goes, and I use a large squash because I want a big batch of soup. Soup leftovers are the best, and it freezes really well.
Once the squash is cooked and has slightly cooled off, remove the skin and put the squash in a blender or food processor.
Add 1-2 cups of vegetable (or chicken, the richer the better) stock and about half a cup of coconut milk. Puree.
All the measurements depend on how thick or thin you want your soup.
Add a spoonful of cayenne powder, a small piece of peeled ginger, a big dash of hot sauce or vinegar and a pinch of salt.
Puree til super smooth.
Taste and adjust seasoning.
Eat her plain with some Mexican sopes or toasted bread drizzled in olive oil and sea salt.
OR saute some portobellos, oyster mushrooms with a touch of garlic cooked in coconut oil until they’re brown and serve it as a fancy garnish. This adds great contrasting texture to the silky soup. Maybe you will want to add some leftover slices of pork to the mushroom mix?
*Alternative route- Go easy on the addition of stock and make a thicker butternut squash puree to be served as a side dish. Or mixed in with mashed potatoes or grits!
For more Fall recipes click here.