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, ginger, water, salt, cinnamon stick & star anise 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 purée the entire soup in a blender. Be careful with the hot liquids (if the blender is not heat resistant, 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.