from Christina Chaey with Bon Appétit
via Katy Lonergan
serves 8 plus
1 large onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 2-inch piece ginger, peeled with spoon, thinly sliced
A small handful of cilantro, with stems
1 large butternut squash (3½ - 4 pounds)
3 cups water
1 13.5-ounce can unsweetened coconut milk, divided
2 tablespoons extra virgin olive oil
¼ teaspoon crushed red pepper flakes
3 teaspoons Kosher salt, plus more
½ cup unsweetened coconut flakes
2 limes, one cut into wedges and the other juiced
Preheat oven to 300 degrees F.
In a medium bowl, combine onion, garlic, and ginger. Trim a handful of cilantro leaves and tender stems; set aside for serving. Coarsely chop remaining stems and transfer about ¼ cup chopped stems to the bowl with the onion, garlic, and ginger.
If not using pre-cut butternut squash, trim off both ends of the squash, then cut through where the neck meets the bulb. Peel both pieces of squash with a vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half; discard seeds. Place squash pieces cut side down on cutting board and cut each piece in half lengthwise. Cut squash crosswise into 1-inch thick slices. Ideally pieces will be similarly sized for even cooking but don’t have to be perfect since it will all be blended later.
Place unopened coconut milk can in a bowl of hot water to help soften the cream for about 3 minutes, until easily shaken. Vigorously shake can so everything gets well mixed. Open can and set aside 3 tablespoons of milk in a pourable container to swirl over finished soup.
In a large Dutch oven, heat olive oil over medium heat. Add onion mixture, red pepper flakes, and 1 teaspoon salt; cook, stirring occasionally with a wooden spoon, until onion is translucent and soft, 5 to 7 minutes. Add squash and give everything a stir to coat. Add 3 cups of water (or enough to just submerge the squash), remaining coconut milk in can and 2 teaspoons salt, then stir to combine. Raise heat to high and bring soup to a boil. Once soup is boiling, reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very tender, 12 to 14 minutes.
Meanwhile, prepare your garnishes. Spread ½ cup coconut flakes on a rimmed baking sheet. Toast in oven until golden brown, about 5 minutes. Keep an eye on the coconut as they can go from golden to burnt in seconds.
Once squash is sufficiently soft, turn heat off and get ready to blend. Next to the soup pot, set up blending station: a large bowl, a ladle, blender with top that has steam vent, and clean kitchen towel. Using ladle, fill blender pitcher no more than half full with equal parts broth and vegetables. Remove center part/vent of blender lid. Holding the lid down with a folded kitchen towel, carefully blend soup, starting from the lowest speed and working your way up to high, until smooth and silky, 10 to 15 seconds. Transfer to the large bowl. Repeat, working in batches, until all soup is blended.
Wipe out Dutch oven and return to stove. Pour soup back into pot and heat over medium heat, stirring occasionally, until you can see steam rising from the pot. Stir in lime juice. Taste and add more salt, if needed.
Ladle soup into bowls. Top with swirl of reserved coconut milk, toasted coconut flakes, and cilantro. Serve with reserved lime wedges.
You can buy pre-cut butternut squash making this recipe quite easy. Don’t let all the steps fool you into thinking it is complicated, it isn’t.
Using an upright blender (vs. an immersion blender) allows you to create a beautifully smooth and silky texture. This is a wonderful, brightly flavored, and filling soup – the ginger really comes through. The soup may be served in stemless martini glasses for a larger group or regular bowls for a smaller group.
The soup and toppings can be made up to 4 days ahead. Store in separate airtight containers and chill.
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