Butternut Squash Soup with Coconut and Ginger
- 2 large butternut squash, cut in half, and seeded
- 4 tablespoons unsalted butter
- salt and fresh ground pepper to taste
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, finely chopped
- 1 leek, white and tender green parts only, thinly sliced
- 2 tablespoons peeled and finely minced fresh ginger
- 1 teaspoon curry powder
- 1/2 cup dry white wine
- 6 cups vegetable broth
- 1 can unsweetened coconut milk (about 1-1/2 cups)
- 1 fresh thyme sprig + extra for garnishing if desired
- Preheat oven to 350 degrees F. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes or until tender. Cool until you can safely handle it. Remove peeling and cut into large pieces.
- While squash is roasting, in a large soup pot, melt the remaining 2 tablespoons butter in the olive oil. Add the onions and leek, ginger, and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
- When onion mixture is finished, and butternut is ready, combine both in a food processor, and process until pureed smoothly. Add back to the soup pot.
- Add the broth and coconut milk. Using a whisk or hand-held blender, mix all well. Add single thyme sprig. Simmer over moderately low heat for about 20 minutes or until heated through.
- Discard the thyme sprig. Add additional salt and pepper to taste as desired. Ladle into bowls and sprinkle with additional fresh thyme leaves if desired. Serves 6-8.
Source: Food & Wine Magazine