Butternut Squash Soup with Coconut and Curry


Minoo shared 3 recipes in the South Arm Multicultural Community Kitchen in the week leading Chinese New Year.

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Minoo chosed a Thai theme for this kitchen. The first recipe is a Butternut Squash Soup with Coconut and Curry.

Ingredients

  • 1 x 4 pounds buttercup or butternut squash
  • 1 cup unsweetened coconut flakes (large flakes)
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 tablespoons minced fresh ginger
  • 1/2 jalapeno chili, seeded and minced
  • salt and freshly ground black pepper
  • 1 to 2 tablespoons oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons brown sugar
  • 1 x 13.5 ounce can coconut milk
  • juice from 1/2 lemon or lime
  • fresh cilantro leaves for garnishing

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Source: South Arm Community Kitchen


Instructions

IMG_7033Preheat the oven to 400F.

Cut the squash in half lengthwise and remove seeds. Place the squash cut down side on an oiled baking sheet and bake until the flesh is tender when pierced with a small knife, 45 minutes to 1 hour.

Alternatively, you can pricked the squash with a fork and roast it whole.

IMG_7040Let cool.

Scoop out the flesh if you baked the squash in halves.

If you baked it whole, peel the squash and cut into half lengthwise and remove the seeds. Cube the squash.

IMG_7016While the squash bakes, toast the coconut flakes. Spread the coconut on a rimmed baking sheet and bake for 3 to 5 minutes, stirring occasionally, or until light golden brown. Remove and set aside.

In a large saucepan, heat the oil over medium-low heat. Add the leeks, ginger and minced chili with a pinch of salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the leeks are tender but not browned.

IMG_7020Add the curry powder, cinnamon and allspice and cook until fragrant, about 1 minute.
IMG_7045Stir in the reserved squash, brown sugar, and another pinch of salt and pepper.
IMG_7049Pour in the coconut milk and 3 cups of water. Stir, breaking up the large chunks of squash with a wooden spoon. Increase the heat to medium-high; cover and bring to a boil.

Reduce the heat to a simmer and cook, covered, 20 minutes.

IMG_7069Working in batches, puree the soup in a blender or by using a hand blender; be careful when you’re blending hot liquids!
IMG_7067Pour the pureed soup back into a saucepan.

If you wish, add water until you reach a desired consistency.

Squeeze in the lime/lemon juice, and season the soup with salt and pepper to taste. Cook until warm through.

Ladle the soup into serving bowls and garnish with the toasted coconut and cilantro.

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