There have been so many squash soup recipes coming out of the woodwork lately that you’d think that there wouldn’t need to be another one, but chances are that you haven’t seen one quite like this recipe. I first came upon this recipe several years ago when I was living in New York and the weather was cold. It sounded so unusual – creamy and spicy with a touch of sweetness – but also like a much needed warm salve to my chilled bones. I knew I was taking a risk in my household, too, because my husband liked neither winter squash nor coconut. It wound up being the perfect combination of flavors, though, because when I made it, he loved it, and these days asks me why I don’t make it more often.
Coconut Squash Soup
This is a variation on the Squash Coconut Milk Soup recipe found at TechSoup
- 1 butternut squash (2-4 cups worth of flesh)
- 1 14-ounce can coconut milk
- 1 to 2 cups water
- 1 cup thinly sliced onions
- 1 tablespoon soy sauce or Bragg Liquid Aminos
- 1 teaspoon chili paste
- 1 teaspoon brown sugar
- 2 cups organic* spinach leaves, chopped
- Lime wedges
Preheat your oven to 400 degrees Fahrenheit. Cut the top of the butternut squash off to remove the remaining stem, then cut in half lengthwise – take care to not cut yourself as the squash is very tough raw. Scoop out the seeds and discard (alternatively, you can scoop out the seeds after the squash has baked).
Place each cut side of the squash face down on a lightly oiled baking sheet, then add about 1/4 to 1/2 cup of water to the pan (this helps to keep the squash from drying out).
Bake the squash for about 30 minutes. If it is done, you will easily be able to poke a knife or fork into the flesh without much or any give.
Chop your onion, and gather together the coconut milk and chili paste.
Tip: For a lower fat version of this soup, use low-fat coconut milk. If you do not have or like chili paste, you can omit it or substitute with sriracha, your favorite hot sauce or red pepper flakes.
In a large pot, mix together and heat the coconut milk, one cup of water, onions, soy sauce or Bragg Liquid Aminos, chili paste and brown sugar. Simmer on low heat for about ten or fifteen minutes.
Scoop out two cups of flesh for a light soup or four cups for a thicker soup, or you can use all of the flesh like I did. Add the squash to the soup.
Stir together the soup.
Then use a potato masher to incorporate the squash into the soup. If the soup is too thick, add another cup of water.
Cook for about ten minutes. To serve, place a small handful of spinach to a bowl, then ladle the hot soup on top. Add chopped cilantro and a lime wedge as a garnish, or serve alongside the soup.
Tip: To save time, you may also stir the spinach into the pot of soup after it has finished cooking.
Suggested variation: Add a teaspoon of curry powder with the other spices for a twist.
Have you made squash soup yet? What is your favorite way of making it?
|Did you know that spinach is on the Environmental Working Group’s (EWG) Dirty Dozen list? Spinach is considered to be one of those veggies that hangs on to pesticides – which means you ingest more than just spinach when you’re eating your salad or soup. Consider buying organic spinach and pass on those pesky pesticides.|