Butternut Squash Soup
Delicate butternut squash soup infused with lemon grass and coconut milk.
Serves: 8-10
Prep Time: 10-15 min.
Cook Time: 1 hour
Total Time: 1 hour, 15 min
Equipment:
Cutting board
Large knife
Measuring cups
Measuring spoons
Blender
Large pot
Sheet pan
Large non-reactive spoon
Ingredients:
1 Large Butternut squash, peeled and seeded & roasted
2 Cup Yellow onion, chopped
1 Cup Carrots, chopped
1 Cup Celery sticks, chopped
1 Large Zucchini, chopped
2 Large Lemon grass sticks
1 Can Coconut milk
1 Quart Chicken Stock (can be substituted with vegetable stock)
1 Cup Vegetable stock
1 Bunch Fresh cilantro
2 Tablespoons Extra virgin olive oil
1 Cup Coconut shavings, toasted
1 Tablespoon Butter
1 Cup White wine (good quality)
1 Cup Leeks, cut length-wise then chopped
2 Whole Bay Leaves
Instructions:
Roasting Squash:
PREHEAT oven to 400 degrees.
CUT butternut squash in half.
SEASON with salt and pepper to taste.
PLACE on sheet pan and roast for up to one hour until softened and lightly caramelized.
Soup:
IN a large pot, at medium-high heat, add the butter and extra virgin olive oil.
ADD the onions, celery, carrots, zucchini, lemon grass, leeks, bay leaves, butternut squash, Sautee all the vegetables until golden brown.
ADD the white wine, let simmer for a minute or two.
ADD the chicken stock, and let simmer until all vegetables are soft.
DISCARD the lemon grass and bay leaves.
LET remaining vegetables and stock cool for a few minutes (to avoid steam build up in blender).
PLACE half the vegetables and chicken stock in a blender. While mixing, add some of the coconut milk until creamy consistency is achieved (smooth and creamy).
REPEAT last step until all vegetables are blended.
POUR blended soup back into large pot and bring the mixture to a simmer for 5 minutes.
SERVE with a sprig of cilantro and a spoonful of coconut shavings.