COCONUT BUTTERNUT SQUASH SOUP WITH RICE
recipe type: Soup
prep time:
cook time:
total time:
serves: 4
INGREDIENTS
- 1 large butternut squash (about 2 lbs)
- 2 tablespoons sesame oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons ginger, grated
- 1½ teaspoons crushed red pepper
- 1 teaspoon turmeric
- ½ cup cilantro, chopped plus more for garnish
- 1 15 oz can of light coconut milk
- 3 cups water
- 2 tablespoons lime juice
- ½ cup jasmine rice
- ½ tablespoon butter
INSTRUCTIONS
- Cut butternut squash in half lengthwise. Peel both halves, remove seeds,
- then cut the round bottom off each half (where the seeds start).
- Chop the long neck part of the squash into 1 inch square pieces.
- Bring a little water to a boil in a medium sized pot.
- Place a colander with the squash bottoms in them on
- top of the boiling water, cover with a lid, and steam the squash
- for about 15 minutes.
- This will later be mashed and used to thicken the soup.
- In a different large pot, heat sesame oil.
- Add chopped squash, onion, garlic, and ginger and
- cook until onions are translucent.
- Stir in crushed red pepper, turmeric, and cilantro.
- Next add coconut milk and water. Bring to a boil, reduce heat,
- and simmer for 20 minutes.
- When steamed squash is done, transfer to a food processor.
- Add ½ a cup of liquid from the soup and puree until smooth.
- Once soup has simmered, stir pureed squash into pot.
- In a small pot, cook rice.
- Once rice is cooked mix with butter.
- Serve soup over rice with a s little bit of lime juice
- and some extra cilantro on top.
From Tastespotting : Things I Made Today
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