I've made this at my house, at friends house, for myself to freeze, for study parties. I've made this with many people together and I have made this on my own. I have taught people how to make this and I have made 100,000 versions of it.
But just like a lot of recipe, and a lot of things in life, this recipe came about by accident, a beautiful delicious mistake that now happens to be my favourite.
Hope it will be yours too one day =)
Roasted Butternnut Squash Soup with Coconut Milk
Time: 45 mins CPS: $1.25 (soup makes 5-6 servings) L of D: Undergraduate
- 1 Large Butternut Squash
- 1 Box of Chicken Stock (3 1/2 cups)
- 1 small onion chopped finely
- 1 cup of Coconut Milk + a little extra for garnish
- A few splashes of Olive Oil
- Salt n Pepa
|Yes, I tried to make a heart...can you see it? Please say yes.|
Put a large pot on the stove top on medium and add another splash of olive oil. Add chopped onion and sautee until onions are soft - approx 10 mins or so.
When squash is finished in the oven, drop all the pieces into the pot on the stove top. Add chicken stock. The stock should just cover all of the squash, by about an inch. If it doesn't, add more stock.. or better yet, add water (thats what I do!) Allow everything to come to a simmer again.
Remove from heat and use an immersion blender to puree everything. Or carefully pour in batches into a regular blender. Once you get the consistency you like put back into pot. Add coconut milk and stir, add more or less depending on your preference. Add salt and pepper to taste.
Pour into bowls and garnish with a little extra coconut milk. And try to pour it into a heart. I bet you will do better than I did.
But its the love that counts :P