Roasted Squash Coconut Soup

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 6 servings

First part of recipe:

1 large blue Hubbard squash (ours was about 10 inches in size)and a sprinkling of salt

1 Tablespoon olive oil to drizzle

1 teaspoon salt

Second part of recipe:

1 1/4 teaspoons freshly grated ginger

3/4 cup onion (a medium to small sized onion), chopped

1 garlic clove ( we used Russian Red)

2 Tablespoons olive oil

3/4 teaspoon salt

Pinch cayenne pepper

1/4 teaspoon cinnamon

1 can - coconut milk

2 cups chicken broth (or vegetable)

Directions

Directions

1. Preheat the oven to 425 degrees F.

2. Line a cooking sheet with parchment paper.

3. Cut the squash in half. It has a very hard skin so be patient cutting and work you way around the squash with your knife. Use a pastry brush or drizzle a tablespoon of olive oil on each side of the squash. Sprinkle about 1/2 teaspoon salt on each side. Place the squash halves cut side down onto the baking sheet and put into the preheated oven to bake for 50-60 minutes or until soft when you pierce the squash and the knife goes easily into the squash. Remove from the oven and leave to cool down. Once the squash has cooled down use a spoon to scoop out the seeds and center flesh. Discard this. Spoon the squash into a bowl and throw away the outside shell. Put aside and make the broth portion of the soup.

3, Peel a chunk of fresh ginger, a piece large enough to make 1 1/4 teaspoons grated ginger. We used a piece of ginger about 1 1/2 inches in size to get enough. Peel and chop the onion into small pieces. Peel, smash and chop the garlic clove into small pieces.

4. Using a large soup pot heat the olive oil over medium heat and add the onions. Sauté for 5 minutes stirring occasionally so you do not burn them. Add the garlic and ginger and cook for 2 more minutes, stirring and turning down the heat.

5. Add the cinnamon and a pinch of cayenne pepper and stir in and quickly add the chicken broth. The onion mixture and pot will likely be quite browned and that will add to the flavor, just be careful not to burn things.

6. Add the salt and the coconut milk and stir together with a wooden spoon.Increase the heat and bring to a boil, stirring occasionally. Turn the heat down, put a lid on the pot and let simmer over low heat for 5 minutes.

7.Pour about a third of the broth into a deep mixing bowl. Add a portion of the squash and using a hand immersion blender, puree to a smooth consistency.Add more broth and more squash and repeat and continue the process until you have all the ingredients pureed.

The recipe made about 8 cups. You can serve immediately or refrigerate once room temperature and use when ready. There is a bit of a greenish color to the soup because of the color of the squash.

ENJOY!

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