Butternut Squash Soup with Coconut and Ginger

Tonight I decided to attempt making soup from scratch. It turned out pretty good so I wanted to put the recipe/link here for future reference. Here is the link to the recipe, and I also posted it below. Love this fall soup (actually, I think I like cooking with fall foods the best).

The ingredients I used...the leek and shallot were purchases from the farm yesterday.

The finished product. I forgot about using the unsweetened coconut as a garnish, but sprinkled thyme, salt & pepper on top instead.

2 large butternut squash - 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

1. 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.

2. 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.

3. Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.

4. 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.