Butternut Squash, Shallot and Coconut Milk Soup
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 202
- Total Fat
- 12
- Saturated Fat
- 10
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 944
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons coconut oil
1/2 cup chopped shallot
1/2 cup chopped scallion, white and greens parts kept separate
1 cup peeled chopped potato
1 tablespoon peeled chopped fresh ginger
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups chopped peeled butternut squash
1/4 to 1/2 cup coconut milk, plus more, for drizzling (optional)
Chopped fresh cilantro, for serving
Directions
- Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.
Cook’s Note
When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.