Recipes
Winter Squash-Coconut soup Contributed by Hrimati
- 4 c. winter squash (any one or a combination of: Butternut, Acorn, Delicata or Kabocha)
- 1 large fennel bulb
- 2 tbsp. butter, ghee or oil
- 12-14 oz. Coconut milk (regular or light—regular will make a richer soup)
- 2-4 c. veggie, chicken or bone broth
- 1/2 tsp each of any of the following pairs of spices:
- sage and thyme
- coriander and cumin
- cardamom and ginger
- salt and pepper to taste
Cut the squash into halves and remove seeds. Place open-side down on a greased cookie sheet or pyrex pan. Bake until very tender.
Sauté herbs briefly in butter, ghee or oil. Slice fennel and add to oil; cook until lightly browned. Transfer to a stockpot and add broth, bringing to a boil and then reducing to a simmer. Cook for 20-30 minutes or until very tender. Transfer to a blender and blend until smooth in small batches, adding coconut milk in small amounts as you blend. Continue blending, adding batches of cooked squash until all ingredients have been blended together and soup has a smooth consistency. Return to stockpot and bring to a simmer. Add salt and pepper to taste.
