Roasted Winter Squash Soup with Coconut Milk and Asian Flavors
Roast your favorite winter squash, add a hint of Asian flavor, heat from chilies, and coconut milk for a batch of inside outside warmth this winter when you make Roasted Winter Squash Soup.
Ingredients
Roast Squash
- 1 large butternut or your favorite winter squash peeled and diced
- 2 tbsp olive oil
- Salt and pepper to taste
Soup
- 2 tbsp sesame oil
- ½ small red onion diced
- 1 large sweet-tart apple peeled, cored, and diced
- 1 large garlic clove approx. 1 tablespoon
- 1 inch piece of fresh ginger grated
- 1 tsp fennel seed
- ¼ to ½ tsp red chili flakes
- ¼ tsp nutmeg
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 2 cups chicken or veggie stock
- 2 cups coconut milk
- salt and pepper to taste
- 3 tbsp fresh cilantro roughly chopped
- 2 large green onion sprigs sliced
Instructions
Roast Squash
- Preheat oven to 325 F (180 C).
- Peel and dice squash into 1-inch cubes. Toss with olive oil, salt and pepper and spread squash evenly onto a baking sheet.
- Place in oven and bake for 25 to 30 minutes or until squash tests extremely tender with a fork or toothpick.
- Remove from oven and set aside until needed.
Soup
- In a large pot, heat sesame oil over medium-low heat. Add onion and apple, cooking until tender before adding ginger, garlic, fennel seeds, red chili flakes, and nutmeg.
- When you smell the fragrance of ginger and garlic, add roasted squash, soy sauce, fish sauce, stock, and coconut milk. Stir well to mix together and allow to simmer for about 10 minutes or to your desired thickness.
- Using a stick blender or regular blender, puree the mixture until smooth.
- Season with salt and pepper to taste, then stir in the fresh chopped cilantro and green onions.
- Serve warm with crusty bread or Black Pepper, Fennel and Thyme Crackers. Top with additional chopped cilantro and green onions, if desired.
