Squash, Coconut and Ginger Soup: A Wintertime Favorite

My CSA ended weeks ago, but the bottomless bowl of winter squash lingers on my counter. Since winter's blowing in, I got aggressive.

First I experimented with squash soup, settling on a combination of recipes that included roasted garlic, ginger and coconut milk. The soup is nice combination of savory and sweet and should appeal to people who aren't so crazy about this prolific winter vegetable.

My recipe calls for four cups of cubed and peeled squash and in my zeal I decided to double it. My hand ached the next day from all the dicing. My sister skips the dicing step. Instead, she roasts the whole squash in the oven, scoops out the soft flesh, and combines the squash with sauteed ginger and onion. Next time, I'll try her way.

I also experimented with an arugula, Parmesan and butternut squash salad after having a similar one at Andrew Michael Italian Kitchen. Mine wasn't as successful as Andy and Michael's, but it was still a way to work my way through that bowl of squash. I cut roasted squash into squares and combined it with arugula, thin slices of Parmesan and a simple lemon and walnut olive vinaigrette flavored with several large cloves of garlic.

Here's the recipe for squash soup.  Be sure to double it so you have extra to freeze.

Roasted Butternut Squash and Coconut Milk Soup

4 cups butternut squash, peeled and cubed
1 tablespoon olive oil.
4 large shallots, peeled and halfed
1 inch piece of fresh garlic, peeled and sliced
I can coconut milk
2 cups no salt chicken broth, or adjust to desired consistency  (I like Kitchen Basics)
Juice of I lime
Salt and Pepper to taste
For garnish: Thinly sliced Parmesan and fresh chives, parsley and/or cilantro

Preheat oven to 375 degrees.

Combine squash, shallots, garlic and olive oil in roasting pan. Bake for about 45 minutes or until tender, stirring occasionally.

When done, combine in soup pot with chicken broth. Puree with immersion blender. Salt and pepper to taste.

Add coconut milk and simmer for about 10 minutes. Season with lime juice.

When serving, garnish with cilantro, chives, parsley and Parmesan.


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