Butternut Squash Soup with Coconut Milk and Ginger
Serves 6 to 8 Use whatever hard-skinned squash that you can find, like butternut, pumpkin, calabaza. For a vegan version, use olive oil instead of butter, omit the milk and whipped cream garnish. Add 1 cup of raw cashews in Step 2, which will make the blended soup creamy.

Ingredients

2 teaspoons butter 2…

CIA FOODIES


Squash Soup with Ginger Cream

Serves 6 to 8

Use whatever hard-skinned squash that you can find, like butternut, pumpkin, calabaza. For a vegan version, use olive oil instead of butter, omit the milk and whipped cream garnish. Add 1 cup of raw cashews in Step 2, which will make the blended soup creamy.

Ingredients

  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 1 1/4 cups chopped leek
  • 1/2 cup diced celery
  • 2 teaspoons minced fresh ginger
  • 5 cups vegetable broth
  • 3 cups diced hard-skinned squash
  • 1 cup sliced sweet potato
  • 1 small piece cinnamon stick
  • 1/4 tsp grated nutmeg, or to taste
  • 1/2 cup dry white wine
  • 1/2 cup evaporated skim milk
  • 2 teaspoons freshly squeezed lime juice
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup heavy cream, chilled
  • Minced chives, for garnish

Directions

  1. Heat the butter in a soup pot over medium heat. Add the garlic, leek, celery, and half of the ginger. Cook, stirring occasionally, until the leek and celery are softened, 8 to 10 minutes.

  2. Add the broth, pumpkin, sweet potato, cinnamon stick, and nutmeg. Bring to a simmer and cook until the pumpkin is very tender, about 30 minutes.

  3. Remove and discard the cinnamon stick. Purée the soup until quite smooth. Strain through a fine sieve for an exceptionally smooth texture, if you wish.

  4. Return the soup to medium heat. Add the wine, milk, lime juice, and the salt to taste. Stir to combine well and reheat the soup to just below a simmer.

  5. Whip the chilled heavy cream to medium peaks and fold in the remaining ginger. Serve the soup in heated bowls, garnished with a dollop of ginger-flavored cream and chives.

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