Thursday, September 17, 2009

Squash Coconut Soup

I went on a squash kick a couple years back where all I would eat it seemed was squash. This is when I first discovered Squash Ravioli and I had remembered how to make just basic squash halved with a sprinkle of brown sugar - yum! Well....I tend not to eat a ton of squash as my significant other hates the consistency, but every once in a while I see a recipe and feel inspired to make one of my favorite foods. This Squash Coconut Soup wasn't anything amazingly out of the ordinary, but it definitely would do the trick in the cold of winter to "warm the cockles of your heart," a saying my mom used to always use meaning "to make someone warm and happy." Enjoy!

Squash Coconut Soup

from Celebrated Chefs Cookbook

2 1/2 lbs. winter squash (halved and seeded)
1 to 2 tbsp. EVOO
Kosher Salt
1 can (13.5) oz. coconut milk
1/2 tsp. ground cardamom
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/8 tsp. ground cinnamon
1/8 tsp. paprika
Pinch ground cloves
1 tbsp. canola oil
1/2 large yellow onion, thinly sliced
1/2 fennel bulb, trimmed, cored, and thinly sliced
1 tsp. minced ginger
2 tbsp. mirin (sweet rice wine)

1. Preheat the oven to 350* F

2. Rub the cut surfaces of the squash with EVOO and season with salt. Se the halves cut side down on a rimmed baking sheet and roast until tender, about 45 minutes. Let cool, then scoop the flesh roughly mash in a bowl.

3. In a small saucepan, combine the coconut milk with the spices and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced by half, 5 to 7 minutes.

4. Heat the canola oil in a medium soup pot over medium heat. Add the onion, fennel, and ginger and cook, stirring, until tender and translucent, about 5 minutes. Stir in the mirin, then add the pumpkin with enough water to just cover the vegetables (about 4 cups). Bring to a low boil over medium-high heat, then reduce the heat to medium and simmer for 20 minutes, stirring occasionally.

5. The recipe calls for shredded real coconut (unsweetened) and chopped cilantro over the top with lime juice - I didn't do this part, but it would have probably added a kick.


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