I know I know another orange recipe but this really needed to be posted. If I don’t post something that recipe is often lost to me forever even thought I tell myself I’ll remember. I’ve definitely lost some great recipes during Covid time by not posting them and this soup couldn’t fall into that sad category.
The soup itself only has 6 ingredients with a few extra for garnish. The ginger really comes through in all the right ways and the creamy coconut milk mixed with the blended squash give the soup an amazing richness. The toasted coconut flakes are an awesome substitute for crackers or croutons on soup- still giving it some crunch and texture.
I served this with a Brussels sprouts side and it felt very Fall, comforting and nourishing. Bonus that the soup is vegan/gluten-free. This soup is also super lax to make you can be really casual with your chopping as everything gets blended up anyway.
I made this a couple days ago but I’m already considering another round as I look out at the snow falling down (it’s not even Halloween yet c’mon nature). This was also Leila-friendly although she had to passionately blow on it for quite a while before tasting. I imagine it would freeze well too but the four of us plus Leila devoured the whole batch in one night which is pretty insane when you think about how much squash was in this thing. I’m truly turning orange over here (in the cute Fall way not the gross Trump way) and I feel pretty good about it.
You’ll need for four legit bowls:
- 1 large onion, chopped
- 3 large cloves garlic, chopped
- 1 3” piece of ginger, peeled and chopped
- 1 handful of cilantro, chopped (for garnish)
- 1 can full fat coconut milk
- 2 tablespoons olive oil
- 1 large butternut squash (or two small ones- you want 3.5-4 lbs total)
- ½ cup unsweetened coconut flakes (for garnish)
- 3 limes
- Break down your squash- trim both ends. Peel. Cut Squash in half. Remove seeds. Cube the squash. There the worst part is over.
- Heat the olive oil in a large dutch oven or soup pot over medium heat. Add onion/garlic/ginger, red pepper flakes and 1 tsp of salt. Cook, stirring occasionally for 7 minutes.
- Add squash and stir. Add 3 cups water. Shake your coconut milk like you mean it and reserve ¼ cup. Add the remaining milk to the pot. Add 2 tsp salt. Bring to boil then reduce to simmer for 15 minutes until squash is soft.
- Meanwhile toast the coconut flakes in a sauté pan over low heat. Keep an eye out you want to remove them when they start to get golden- it will take less than 5 minutes.
- Turn the heat off the soup and blend using an immersion blender (or you can transfer to a blender). Add juice of two limes and salt to taste (I added a good amount of salt tbh).
- Serve, garnished with a drizzle of the reserved coconut milk, the coconut flakes, a sprinkling of cilantro and a lime wedge.