Gingered Butternut Squash Soup

Ingredients

Gingered Butternut Squash Soup Recipe.jpg

  • 2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons olive oil

  • 1 large onion, cut into 1/2-inch dice

  • 1 small fennel bulb—halved, cored and cut into 1/2-inch dice

  • One 1 1/2-inch piece of fresh ginger, peeled and finely chopped

  • 6 cups vegetable stock

  • One 14-ounce can of unsweetened coconut milk

  • 1/8 teaspoon cayenne pepper

  • Sea salt

  • 1 1/2 tablespoons fresh lemon juice

Directions

  1. Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle.

  2. Spoon the squash flesh into a large bowl; discard the skins.

  3. In a large pot, heat olive oil and add the onion, fennel and ginger. Cook over moderate heat until softened, about 8 minutes. Add the squash and the vegetable stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes.

  4. Remove from the heat and stir in the coconut milk.

  5. Working in batches, puree the squash soup in a blender or food processor until smooth. Stir in the lemon juice and season with salt.

    MAKE AHEAD:     The soup can be refrigerated for up to 3 days or frozen for up to a month. Reheat gently, adding a little vegetable stock to thin the soup.

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