Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Thursday, December 20, 2012

Gingered Coconut Butternut Squash Soup

It's that time of year when we are in the midst of holidays, the weather turns cold, and being inside makes me think of  food.  O.k., so cold for southern Arizona is in the 60's but waking up to a cold, damp morning leads my taste buds to soup.  A few months back when we were in Durango I made this for our friends Nancy and Ginger and they enjoyed it enough to ask for the recipe.  So I thought I would share the recipe with you.

To finish the dish (and make it look more appealing than a bowl of baby food), I added a little yogurt on top with some pumpkin seeds.  I really wanted to add crumbled bacon and heavy cream, but a little fat-conscious voice in my head said no.  Or, was that Betsy?

Enjoy!  Happy Holidays!

Ingredients 


2              large butternut squash, halved lengthwise and seeded
1              tablespoon olive oil
2              tablespoons unsalted butter
1              large onion, cut into ½-inch dice
1              small fennel bulb, halved, cored and cut into ½-inch dice
1              1 ½-inch piece of fresh ginger, peeled and finely chopped
1              tablespoon curry powder
1              teaspoon ground cinnamon
5              cups chicken stock
1              14-ounce can of unsweetened coconut milk
⅛             teaspoon cayenne pepper
1              tablespoon fresh lemon juice
                salt and pepper, to taste

Directions


Preheat the oven to 350°.  

Rub the cut sides of the squash with the olive oil and put them cut side down on a rimmed baking sheet. Bake the squash for about 1 hour, or until very tender.  Remove from the oven and let cool enough to handle.  Remove the flesh with a spoon and place in a large bowl.  Discard the skins.

In a large pot, melt the butter.  Add the onion, fennel and ginger and cook over medium heat until softened, about 8 minutes.  Add the curry powder and cinnamon and cook for 2 minutes until fragrant.  Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally.  Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes.  Remove from the heat and stir in the coconut milk.

Working in batches, puree the squash soup in a blender until smooth.  Stir in the lemon juice and season with salt and pepper.   (Add more chicken stock or coconut milk if the soup is too thick.)

The soup can be made ahead and refrigerated for up to 2 days.  Left over soup can be frozen.

Serves 6-8

Note:  Use the light coconut milk if you are trying to save calories.


2 comments:

  1. Sounds good - here in southern Florida we have a cold front coming and down to the mid 40's at night for the next few days. Time for me to make my famous Amigo Chili and then some Frito Pie!!!!!1

    ReplyDelete
  2. Bundle up for you cold Florida nights and just know that they do not last very long. Amigo chili sounds delicious...and I LOVE Frito pie. Happy Holidays.

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