This soup, with a spice infusion and a pop thrown in for good measure, is soul satisfying in the middle of a cold winter!
makes 6 cups
1 small butternut squash (approximately 4 cups peeled and ½ inch cubes)
1 serrano pepper, stem removed
½ tsp turmeric
1 cup coconut milk
1 inch piece of ginger
6 cups of water
1 tsp salt
1 long stick of cinnamon
3-4 whole star anise
2 Tbsp coconut oil
1 tsp mustard seeds
½ cup crumbled goat cheese
2-3 Tbsp pumpkins seeds
2 Tbsp chopped mint leaves
- Peel and chop the butternut squash into ½ inch cubes (with the seeds). Combine the squash with the whole serrano pepper, turmeric, coconut milk, water and salt in a large stockpot and bring to a boil. Lower the heat, cover and simmer for 30-40 minutes or until the squash is tender. Let the soup rest for 10-15 minutes.
- Discard the star anise and cinnamon and puree the entire soup in a blender. Be careful with the hot liquids (if you do not have a heat resistant blender, wait for the mixture to cool down to tepid). Put the soup back into the stockpot. It should be a bright yellow-orange color. If the soup is too thick, add a little bit of water. Alternately, if it is too thin, let it simmer for 10-12 minutes.
- In a small frying pan, heat up the coconut oil and pop the mustard seeds. Add to the soup. Taste for balance and flavor.
- Serve topped with pumpkin seeds, chopped mint and goat cheese.
ideas / variations
- Replace mustard with cumin seeds. Top with roasted peanuts instead of pumpkin seeds & cilantro instead of mint.
- To make a shrimp butternut squash soup, peel the shrimp and make a shrimp stock. Use the stock instead of water. Drop the shrimp in the soup in the last 2 minutes of cooking. They should be plump and juicy.
- Replace butternut with carrots or parsnips.