Butternut Squash + Coconut Soup
Butternut Squash + Coconut Soup could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This side dish has 154 calories, 3g of protein, and 7g of fat per serving. This recipe serves 8 and costs 99 cents per serving. 2733 people have tried and liked this recipe. Head to the store and pick up olive oil, chicken stock, fish sauce, and a few other things to make it today. Winter will be even more special with this recipe. It is brought to you by Rachael White. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 91%, this dish is super. Try Curried Coconut Butternut Squash Soup, Curried Coconut Butternut Squash Soup, and Butternut Squash Soup and Coconut Milk for similar recipes.
Servings: 8
Ingredients:
1 2-3 pound butternut squash, halved lengthwise
2 1/2 cups chicken stock (make it veg by using vegetable stock)
1 tablespoon fish sauce
2 garlic cloves, peeled
1 tablespoon ground ginger
pinch of ground nutmeg
1 12 oz can coconut milk (light or regular)
2 tablespoons fresh lime juice
2 tablespoons olive oil
salt to taste
1 teaspoon soy sauce
1 small yellow onion, cut into wedges
Equipment:
baking paper
baking sheet
oven
ice cream scoop
spatula
knife
bowl
frying pan
pot
immersion blender
blender
Cooking instruction summary:
Preheat your oven to 350 degrees F.Line a large baking sheet with parchment paper and drizzle it with the olive oil. Place the squash halves, cut side down, on the baking sheet. Scatter the onion slices and garlic cloves around the squash pieces, tossing to coat in oil.Roast the vegetables for 40 minutes. Use a spatula to remove the onions and garlic from the pan and place them in a bowl. Set aside. Return the squash to the oven and roast another 20 minutes or until easily punctured with a knife.Allow the squash to cool slightly, then scoop the flesh out with an ice cream scoop or large spoon. Put the squash flesh, onions and garlic in a pot with the chicken stock. Bring to a simmer and allow to cook for about 10 minutes. Remove from the heat. Using an immersion blender, blend until smooth. Alternatively, put the soup in a blender in small batches, cover with a towel and blend until smooth. Always be careful blending hot liquids because they can explode. Big mess. Also, ouch.Return the soup to the original pot over medium-low heat and stir in the coconut milk, fish sauce, ground ginger, nutmeg and soy sauce. Heat through, then remove from the heat and stir in the lime juice. Taste and adjust seasoning as desired.
Step by step:
1. Preheat your oven to 350 degrees F.Line a large baking sheet with parchment paper and drizzle it with the olive oil.
2. Place the squash halves, cut side down, on the baking sheet. Scatter the onion slices and garlic cloves around the squash pieces, tossing to coat in oil.Roast the vegetables for 40 minutes. Use a spatula to remove the onions and garlic from the pan and place them in a bowl. Set aside. Return the squash to the oven and roast another 20 minutes or until easily punctured with a knife.Allow the squash to cool slightly, then scoop the flesh out with an ice cream scoop or large spoon.
3. Put the squash flesh, onions and garlic in a pot with the chicken stock. Bring to a simmer and allow to cook for about 10 minutes.
4. Remove from the heat. Using an immersion blender, blend until smooth. Alternatively, put the soup in a blender in small batches, cover with a towel and blend until smooth. Always be careful blending hot liquids because they can explode. Big mess. Also, ouch.Return the soup to the original pot over medium-low heat and stir in the coconut milk, fish sauce, ground ginger, nutmeg and soy sauce.
5. Heat through, then remove from the heat and stir in the lime juice. Taste and adjust seasoning as desired.
Nutrition Information:
covered percent of daily need
