BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER
-from Martha Stewart-
Delicious and easy to make, this soup is absolutely wonderful!
Serves 6 to 8
· 1 medium butternut squash (3 pounds)
· 3 tablespoons organic olive oil
· Himalayan salt and freshly ground pepper
· 3/4 cup thinly sliced shallots (3 medium)
· 3 cloves garlic, smashed and peeled
· 2 tablespoons minced ginger (from a 2-inch piece)
· 3/4 teaspoon ground coriander
· 4 cups low-sodium vegetable broth
· 1/2 cup coconut milk, plus more for serving
· 1 tablespoon fresh lime juice (from 1/2 lime)
1- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a glass baking dish. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
2- In a 6-quart stainless steel pot, heat 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
3- Puree soup with an immersion hand blender, until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in limejuice. Season to taste with salt and pepper. Soup can be stored in an airtight container in refrigerator up to 1 week or in the freezer for 2 months.