I can’t help it, I made my favourite soup again. I just can’t pass by a butternut squash in the supermarket and not buy it…
Butternut squash coconut cream soup, condiments (cherry tomatoes, wholewheat toast croutons, grated carrots and leek, bell peppers, thai basil leaves).
Recipe reposted from Epicurean.com :
1 tablespoon peanut oil
1/2 large onion, chopped
2 cloves garlic, minced
3 1/2 cups soup stock
1 medium butternut squash, peeled, seeded and chopped
1 small jalapeno pepper, chopped
1 can coconut milk
1/2 cup chopped lemongrass (can substitute lemon zest)
1/2 cup bottled fish sauce (I substituted soy sauce, to taste)
juice of 1/2 lime
sugar to taste (start with 1 tablespoon)
Heat oil in saucepan; add onion and garlic and saute until lightly browned. Add stock, squash and pepper; simmer until squash is cooked, 10-15 minutes. Add coconut milk, lemongrass, fish sauce, and sugar. Simmer (do not boil) 10-12 minutes. Puree and strain through a fine mesh strainer. Add lime juice and adjust to taste with sugar.
I wanted to make a rice lid from leftover sushi rice for the soup but I didn’t manage – I guess you can’t do that with soup. Instead, now I have a breakfast box with sushi-flavored onigiri, a babybel cheese and some cute little kompeitou as a snack!