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Straight from the kitchen: Butternut Squash Soup with Chili, Ginger, and Coconut Milk 10.02.2009

On Sunday I made a helluva a soup, if I have to say so myself. And I do. I'll share how I did it now, because then I know how to do next time I want to make it.

Butternut Squash Soup in the making

The inspiration came from ~3 different recipes for butternut squash soup around the web, but here's my take on it:

  • Olive oil
  • 1 Butternut squash (approx. 1kg)
  • 1 big red onion, chopped
  • A big lump of ginger (i know this is a bollocks description. I used ~50 grams, but that sounds so unromantic), cut into flat, long stems
  • 3 cloves of garlic, squashed
  • 100 grams of red split lentils
  • 400ml of Coconut milk
  • 1 liter of broth (chicken/vegetable. I mixed it, I'll die in hell for this, I know)
  • 1-2 chili, chopped (depending on how flaming you want it)
  • salt & pepper
  • coriander for topping
  • Lemon juice

Here's how you roll:

  1. Peel and chop the butternut squash into cubes of approx 2-3cm
  2. Cut the onions, the chili, and the ginger, and fry them with the squashed garlic in a big pot with a good helping of olive oil for 5 minutes
  3. Add the butternut squash and fry them for 5 minutes
  4. Then add the stock, salt and pepper + lentils, and let the whole thing boil for ~20-30 minutes or until the butternut squash is soft and tender
  5. Add the coconut milk, and let it simmer for a couple of minutes

Serve in a bowl with chopped coriander on top, and a squeeze of lemon juice for each serving.

The above should serve approx. 4 people, and it takes about 30-40 minutes to prepare. I added a lot of chili, to make it properly flaming, and you can probably add a lot of different vegetables to this one for variation. Parsnips comes to mind, and you could use coconut cream instead of milk, for a thicker consistency.

Enjoy! (:

Comments

Jette C | @ / 16:39 / 16th of february / 2009

Jonas - den ser super god ud. Har straks printet den ud! kh M.

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