Summer is my favorite time of year...until fall comes along and sweeps me off my feet with the crisp morning air, the dazzling display of color, and the hearty vegetables that just beg to be thrown in a stew.
Today I am sharing a vegan soup recipe where butternut squash is the star, with fennel, ginger, and coconut milk all playing important supporting roles. Lets celebrate squash season with this gem of a soup.
Ingredients
4 cups vegetable stock ( you can use water in a pinch)
1 onion chopped
1 fennel bulb cored and cut in half inch dice
2 cloves garlic chopped
1 2" piece ginger thin sliced
1 t ground coriander
1 package pre cut butternut squash or 1 whole cut in half seeds scooped out
3/4 c coconut milk divided ( save some for garnish if making vegan)
4 T olive oil (2 for roasting, 2 for the sauté)
1/4 t cayenne pepper
cilantro leaves for garnish
1/2 cup toasted coconut chips
2 limes
Lets Cook
Preheat oven 350
Toss cubes of squash with olive oil, salt and pepper and roast on pan for 30 minutes or until soft-or if using halved squash, drizzle with olive oil, place face down on pan and roast 50 minutes or until tender.
In a large pot, heat 2 T olive oil add onions, fennel and ginger cooking over moderate heat until soft. Add coriander, cayenne and the roasted squash (scoop out flesh if using halved) and vegetable broth and simmer30 minutes for flavors to find each other. let cool 5 minutes.
Use immersion blender to puree the soup, or blend in batches in a full size blender.
Return to stove top over medium low heat and stir in1/2 cup coconut milk, heat until warmed through.
Stir in juice of 1/2 lime, season to taste with salt and pepper.
To serve-ladle in bowls, drizzle with coconut milk, garnish with fresh cilantro leaves, toasted coconut, and toasted pepitas
Serving notes: You can top with anything that makes sense to you or based on what you have in the fridge. I used chives last time I made it because I didn't have cilantro. I also love Trader Joes Candied Pecans crushed with a dash of chili oil. YUMMY!