Butternut Squash Soup with Coconut Milk
★★★★☆
Ingredients
- 1 white onion, chopped
- 10 garlic cloves, minced
- 2-inch piece fresh ginger, grated
- 5 carrots, chopped
- 1 large sweet potato, chopped
- 4 red-skinned potatoes, chopped
- 1 butternut squash, peeled, seeded, and chopped
- 2 containers (32 ounces each) vegetable stock
- 1 (13.5-ounce) can coconut milk
- Salt and pepper to taste
- 2 tsp curry powder (9.9 ml)
- 1 tsp cumin (4.9 ml)
- 2 tsp smoked paprika (9.9 ml)
- 1/2 tsp cinnamon (2.5 ml)
- 1/8 tsp cayenne pepper (0.6 ml)
- 2-3 Tbsp maple syrup
- 1 apple, chopped (optional, for garnish)
Instructions
- Sauté onion in olive oil in a large pot over medium heat until softened.\n2. Add garlic and ginger; sauté for 1 minute. \n3. Add squash, sweet potato, and potatoes. Cook for 10 minutes, stirring occasionally. \n4. Add vegetable stock, coconut milk, salt, pepper, curry powder, cumin, paprika, cinnamon, and cayenne pepper. Bring to a boil. \n5. Reduce heat and simmer until vegetables are very soft, about 30 minutes. \n6. Carefully purée soup with an immersion blender or in batches in a regular blender until smooth. \n7. Stir in maple syrup. Simmer for 10 more minutes. \n8. Serve garnished with toasted pumpkin seeds, goat cheese toast, pomegranates, or chopped apple.
Wine Pairing: Light White (Pinot Grigio) — A dry Riesling or a light, fruity white wine such as Pinot Grigio.