Restorative coconut butternut squash soup

Ingredients: Yield: 8 servings

1 large butternut squash (about 1½ pounds)

1 tablesspoon white miso paste

2tablespoons olive oil or other vegetable oil

8 garlic cloves

1/2 cups of veggie scraps of your choice

1large yellow or sweet white onion, chopped

1medium apple, any variety, peeled and diced

2 cups prepared vegetable broth

2teaspoons grated fresh or jarred ginger, or more, to taste

One 14-ounce can light coconut milk

1 teaspoon Salt

  1. Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired. Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.

  2. In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add Onions and garlic, season with salt and pepper, and cook until soft and translucent, 6 to 8 minutes. Add the rest of the ingredients; cook until very fragrant and soft, 2 minutes. Stir in coconut milk, and brothr, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.

  3. Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.


Adriana Urbina