It's been cold around here. I mean bone chillingly cold. We've had those high winds that get under the pants leg, up the sleeves, and down the collar. And of course it's so hard to keep that nose warm. In this weather, when I get home from work, I just want to put my pajamas on, eat a bowl of soup, and stay in the warm cocoon of our house.
This soup is perfect for the season because the coconut gives it a hint of the tropics and the basil adds a touch of summer. You can still find butternut squash at the farmers' markets if you are brave enough to venture out there. Gabe went last week (hmmmm, how did I get out of that one?) and the farmers all thanked him for being there.
The soup doesn't take long to make. Get everything going and then, while it simmers, go put on those pajamas.
Serves 6
15 minutes preparation time
30 minutes cooking time
1 tablespoon canola oil
1 cup chopped shallot
3 garlic cloves, chopped
2 teaspoons ginger, finely minced
1 butternut squash, peeled, seeded and cubed (about 5 cups)*
2 small potatoes, peeled and cubed (about 2 cups)
1 can coconut milk
1 teaspoon salt
15 fresh basil leaves, torn into pieces
2 tablespoons fresh lime juice
Heat the oil in a large pot over medium heat. Add the shallots, garlic, and ginger and saute for 2 to 3 minutes. Add the squash and potatoes and stir for about a minute. Add the coconut milk, 3 cups of water, and the salt. Cook until the vegetables are tender, about 20 minutes. Puree with a hand blender. Add the basil and lime juice, stir, and serve.
*Butternut squash can be a bit slippery to handle. My favorite way to cut them is first to slice a small bit off the bottom and the top. Set the squash upright on a cutting board and with a large, sharp knife cut through it from top to bottom. Scoop out the seeds. Peel each half. Cut each half in slices cross ways and then in the other direction to make cubes.
You forgot one step: Save the seeds for the birds. Just cast them out on the snow (far from your doorways). The big birds and the squirrels like them. No need to clean off the orange strings. Who knows? You may find some volunteer butternut vines next summer.
Posted by: susan | January 06, 2010 at 11:55 AM
love butternut squash soup and am intrigued by the coconut milk, which i use a ton in my thai curries!! def going to try this out...brrrr...
Posted by: chronicles of momnia | January 06, 2010 at 12:12 PM
Love that idea, Susan! Especially since I have been a bit delinquent in filling up those bird feeders.
Posted by: Margy | January 07, 2010 at 04:26 PM
Do you get a coating on your hands after peeling and cutting butternut? It feels really icky to me. Doesn't bother Kevin, happily, so I have a standing squash peeling offer.
Posted by: Andrea | January 07, 2010 at 09:49 PM
Hmmm, Andrea, I have noticed that the squash is kind of slimy, but I haven't really noticed it on my hands. Something tells me that I will now, though.
Posted by: Margy | January 07, 2010 at 10:50 PM