Butternut Squash-Coconut Soup

This recipe, Butternut Squash-Coconut Soup, came from Stop & Shop Supermarket on Long Island (Savory Magazine).   This soup has all the comfort of fall in just a few minutes.  Thai red chili paste adds a touch of spice and toasty flavor.

Butternut Squash-Coconut Soup Recipe

Butternut Squash- Coconut Soup

1 (14 oz.) pkg. cubed fresh butternut squash

2 Tbsp. olive oil

½ cup chopped red onion

1 clove garlic, roughly chopped

1 Tbsp. Thai red chili paste

2 ½ cups low-sodium Kitchen Basic vegetable stock

1 (15 oz.) can coconut milk

¼ cup unsalted, roasted cashews, chopped

¼ cup chopped cilantro

 

Roughly chop squash into smaller pieces.  In a large saucepan, heat oil over medium heat.  Sauté onion and garlic 2 minutes.  Add chili paste and stir fry 1 minute.  Add butternut squash, sauté 3 minutes, stirring.   Raise heat, add stock and bring to a boil.  Cook for 6 minutes, or until squash is soft.

Add coconut milk to the soup, lower heat, and cook 1 minute.  Season to taste with salt (in moderation) and pepper.  Using a hand blender, puree soup until smooth.  Thin with more vegetable stock, if necessary.  Divide among 4 bowls, top each bowl with 1 tablespoon sour cream, chopped nuts and cilantro.            4 servings

 

(Recipe for Butternut Squash-Coconut Soup, was in Savory Magazine, 2002, 2015)