Looking for a healthy and hearty Butternut Squash Soup recipe with a twist? Dana Slatkin turns this fall staple in to a flavorful and fresh dish with a little dried coconut and scallon-cilantro oil. This is a soup we know you will love!
Butternut Squash-Apple Soup with Coconut and Scallion-Cilantro Oil
Serves 8 as a first course
Ingredients
2 tablespoons extra virgin olive oil
1½ pounds chopped butternut squash (about 1 large), chopped roughly
1 medium onion, chopped
2 carrots, peeled and chopped
1 large tart green apple, peeled and sliced
3 medium cloves garlic, minced
1 tablespoon brown sugar or maple syrup
Kosher salt to taste (1-2 teaspoons)
1 tablespoon fresh ginger juice or minced ginger
1 quart vegetable or chicken broth
1 cinnamon stick
½ cup coconut milk
½ cup shredded sweetened coconut, toasted, for garnish
Fresh Scallion-Cilantro Oil
¼ cup packed fresh cilantro leaves
¼ cup roughly chopped scallions, greens only
1 tablespoon lime or lemon juice
¼ cup extra virgin olive oil
Kosher salt to taste
1. Heat the oil in a large pot over medium-high heat. Add the squash, onion,
carrot, apple, garlic, brown sugar and cook, stirring occasionally, until golden.
2. Add the ginger juice, broth, and cinnamon stick and bring to a boil. Lower the heat and simmer until the vegetables are very tender, about 25 minutes. Allow to cool slightly.
3. While the soup is cooking, prepare the Scallion-Cilantro Oil: in a blender, purée the scallions, cilantro, lime juice and olive oil until smooth, salting to taste. Transfer to a bowl or to a squeeze bottle.
4. Blend the soup in small batches until smooth, adjusting seasoning as needed.
5. At this point, you can serve this soup steaming hot (I like to use mugs), or transfer it to a large container, cool it down, refrigerate it until chilled (at least 2 hours). Either way, garnish it with a swirl of Scallion-Cilantro Oil and sprinkle with the toasted coconut.
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