Saturday, April 05, 2008

• Butternut Squash Soup with Coconut and Ginger

  For my friends at FOCUS who asked me for the recipe.
  
  Butternut Squash Soup with Coconut and Ginger
  
  MAKE-AHEAD
  ACTIVE TIME: 30 MIN
  TOTAL TIME: 1 HR 50 MIN
  SERVES: 6 TO 8
  Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic nuttiness.
  INGREDIENTS
  2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
  4 tablespoons unsalted butter
  Salt and freshly ground pepper
  1 tablespoon extra-virgin olive oil
  1 medium onion, finely chopped
  1 leek, white and tender green part only, thinly sliced
  1 shallot, finely chopped
  2 tablespoons minced fresh ginger
  1 teaspoon curry powder
  1/2 cup dry white wine
  6 cups water
  1 cup unsweetened coconut milk
  1 thyme sprig
  Coconut shavings, for garnish (optional)
  DIRECTIONS
  Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
  Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
  Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
  Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.
  MAKE AHEAD The soup can be refrigerated for up to 2 days.
  
  Kathy notes: I substituted 1/2 cup chicken broth for the white wine and used 1 tablespoon of curry powder for a little more curry taste. It was so good, I couldn't stop eating it. Now if I can find a substitute for the coconut milk... Colin brought this soup over for me to taste and I fell in love with it. Also, I didn't bother peeling the squash. I just baked it and then scooped it out when it was finished baking.

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