Winter Squash In Coconut Milk Fusion Soup Recipes

WINTER SQUASH IN COCONUT MILK (FUSION SOUP)

Steps:

• In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
• Cook, stirring, until squash is very tender, 15 to 20 minutes.
• Cool to room temperature or refrigerate.
• Just before serving, stir in vanilla.
• Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

WINTER SQUASH SOUP

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
• Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
• Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
• Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

COCONUT WINTER SQUASH SOUP

Steps:

• Turn oven to 350°F
• Rinse the squash. Prick with a knife several times. Stick it in the oven for a hour and forget about it.
• In a dutch oven, heat oil over medium heat. Add onions, sugar, pepper and curry. Reduce heat and cook for 30 minutes, stirring once or twice. The goal is to caramelize the onions.
• Add the diced potatoes to the onion mixture and cover.
• Remove the squash from the oven. Slice off each end. Cut into 2 halves and scoop the seedy pulp out. Turn onto the cut sides, then peel the rind from the squash. It should come away easily.
• Chop the squash into 1 - 2" cubes. Add to the onion and potato mixture.
• Add the broth and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until the potatoes are tender.
• Turn heat off. Let stand for a couple of minutes to cool slightly. Process the soup through the blender in batches. (It takes 3 batches to get this recipe through my blender.) Have a large bowl ready to catch the blended soup.

WINTER SQUASH IN COCONUT MILK

Steps:

• In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. Cook, stirring, until squash is very tender, 15 to 20 minutes. Cool to room temperature or refrigerate.
• Just before serving, stir in vanilla. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.