Ingredients
- 1 tablespoon canola oil
- 2 onions, chopped
- ¼ Cup ginger, peeled and minced, fresh
- 3 garlic cloves, minced
- 1 2 pound butternut squash, peeled, seeded, and cut into 1 inch cubes
- 13.5 ounce unsweetened coconut milk
- 1 teaspoon Asian chili sauce
- 3 tablespoons fresh cilantro, chopped
- kosher salt and freshly ground black pepper to taste
- 3 tablespoons roasted peanuts, chopped (garnish)
Directions
In a large saucepan, heat the oil over medium heat. Add the onions and saute, stirring occasionally, until soft, about 7 minutes. Add the ginger and garlic and saute for 1 minute more.
Add the squash, coconut milk, and 5 cups water. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is cooked through, about 20 minutes. Remove from the heat.
In a blender, puree the soup in batches. Or use an immersion blender to puree the soup in the pan. Return the soup to the pan, if necessary, and heat through. Add the chili sauce, chopped cilantro, and salt and pepper. Ladle into four bowls, garnish each with chopped peanuts and a cilantro sprig, and serve.
This soup can be made up to 2 days ahead and stored in an airtight container in the fridge. Add the garnish just before serving.
Butternut and Ginger Soup. To import, drag image to your MacGourmet recipe box.
