June 7, 2021 • No Comments
The tale of this coconut squash soup begins with a trip to the farmer’s market, where a New Zealand blue squash followed me home. The variety was new to me (and, apparently, to the cat) so I was curious to see what I could do with it. As it turns out, this variety cooks up nicely with a flavor between a butternut squash and a pumpkin.
Quarter the squash, scoop out the seeds (these can be saved and roasted later) and bake on a cookie sheet at 325F until fork tender. Peel off the skin and mash. This should give you around 4 cups of cooked squash. If you have too much, it freezes well.
Fry until thoroughly cooked:
3 tablespoons olive oil
1 large diced onion
2 cloves garlic, crushed
1 tablespoon finely chopped ginger
1.5 tsp cumin
1.5 tsp coriander
1/2 tsp cardamom
1 tsp salt
1/4 tsp pepper
Cook for two minutes and add:
6 cups vegetarian broth (low salt is best–you can add salt if needed)
Optional: Fresh garden herbs, if available (I use chives, oregano, and thyme)
1 can (14-oz) of low-fat coconut milk
Simmer for about half an hour. At the very end, add the juice of 1 lime. Then puree thoroughly so there are no lumpy squash bits.
This coconut squash soup is a very attractive, colorful soup, and makes a great centerpiece of a light meal.