Wednesday, January 27, 2010

I made your basic butternut squash, sweet potato+carrot soup

There are about a billion recipes out there for butternut squash soup, so I am not quite sure what struck me about this one, as I was Googling recipes a few weeks ago, except maybe for the fact that it contained coconut milk. (I love coconut milk so much. I love everything coconut actually. Coconut water, coconut sorbet, coconut-scented SOAP - I love it all.)

OH - another thing that I found appealing about this recipe was that it did not involve roasting anything. Roasting vegetables makes them taste really good, but it takes so much time, and I was hungry. So this recipe won over some of the other recipes that I saw which instructed me to roast squash for an hour or two.

I modified the recipe I found a bit, and here is what I came up with:

1 medium onion, chopped
2 or 3 garlic cloves, chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 medium butternut squash, peeled and cut in large cubes
1 liter vegetable or chicken broth
1 large can of coconut milk (you don't necessarily need the whole can)
salt and freshly ground pepper to taste
cinnamon to taste
cayenne pepper to taste
dash of maple syrup

pumpkin seeds
pita chips/bread crumbs/crackers
avocado cubes

Heat some olive oil in a large pan, add the onion and garlic and braise until soft. Add butternut squash, carrots and sweet potato and sautée for about 2-3 minutes.
Then add the stock and bring to a boil.
Reduce the heat and simmer for about 20 minutes until veggies are soft.
Then add some of the coconut milk and mix with a handheld mixer until you get a very smooth soup. Add more coconut milk if desired. Season with some salt and freshly ground pepper, cinnamon and cayenne to taste.

This made enough soup for about 5-6 servings. I tried allll the garnishes mentioned above, at different times. The soup is so smooth, so its nice to have some chunks of of other stuff in there to keep things interesting.

**Especially delicious.

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