Author Notes
This silky soup delivers fall flavors to the fullest. The sweetness from the squash and coconut is balanced by a touch of lime, a nice spicy kick of black pepper and a hint of floral coriander. —Merav
Ingredients
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1
large butternut squash
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1
large leek, thinly sliced (white and light green parts only)
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1
medium onion, chopped
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2
cloves of garlic, chopped
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1
large carrot, chopped
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2
ribs of celery, sliced
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1/2 teaspoon
ground coriander
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2
kaffir lime leaves
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1 quart
chicken or vegetable stock
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1
can of coconut milk
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olive oil
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kosher salt and pepper
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chopped cilantro, to finish
Directions
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Preheat the oven to 450F.
Cut the butternut squash in half lengthwise, and scoop out the seeds (discard). Place the squash on a baking sheet and drizzle with olive oil, and season liberally with salt and pepper. Roast until the squash is golden and tender, about 30-45 minutes. Remove from the oven and set aside.
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Meanwhile, in a large pot, saute the onion, leek and garlic in olive oil until translucent. Add the carrot and celery, the coriander and kaffir lime leaves, and season with salt and pepper. Saute a few minutes more, before adding the broth.
Next, using a spoon, scoop out the flesh of the roasted butternut squash and add this to the pot. Bring to a boil and simmer for about 25 minutes, before adding the coconut milk. Simmer for 10 minutes, then transfer the mixture to a blender and blend until smooth (do this in batches).
Return the soup to the pot and adjust seasoning as necessary. You can also add water to create a thinner consistency, as necessary. To serve, drizzle with olive oil and top with chopped cilantro, to taste.
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