Spiced Butternut Squash & Coconut Soup
Spiced Butternut Squash & Coconut Soup

This isn’t your ordinary butternut squash soup. With a few easily sourced ingredients, this silky smooth puree becomes one of the best fall soups I’ve ever tasted. I adapted the recipe from an Indian cookbook, Ammu, and the flavors blew my mind. I find this soup needs no garnish whatsoever. It is purely delicious. You can find whole star anise and fennel seeds in the spice section of your grocery store, and if yours doesn’t carry fresh tumeric, using ground will work just as well.

Spiced Butternut Squash & Coconut Soup

Spiced Butternut Squash & Coconut Soup
Prep Time 20 minutes
Cook Time 25 minutes
Adapted from Ammu
This isn't your ordinary butternut squash soup. With a few easily sourced ingredients, this silky smooth puree becomes one of the best fall soups I've ever tasted. I adapted the recipe from an Indian cookbook, Ammu, and the flavors blew my mind. I find this soup needs no garnish whatsoever. It is purely delicious. You can find whole star anise and fennel seeds in the spice section of your grocery store, and if yours doesn't carry fresh tumeric, using ground will work just as well.
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Course Soup
Servings 6

Ingredients
 

  • 2 tablespoons butter, ghee, or neutral vegetable oil
  • ¼ cup white onion, chopped
  • 4 large garlic cloves, grated using a fine rasp grater
  • 1 inch piece fresh ginger, peeled and grated using a fine rasp grater
  • ½ inch piece fresh tumeric, grated using a fine rasp grater, or use 1 teaspoon ground
  • 1 tablespoon fennel seeds
  • 1 whole star anise
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 2 pounds butternut squash, peeled, seeded and cut into 1" cubes
  • 1 cup canned coconut milk, unsweetened
  • 1 tablespoon maple syrup or brown sugar

Instructions
 

  • Warm the butter or oil in a large saucepan over medium heat. Add the onion and saute for 5 or so minutes, until softened. Adjust the heat if it gets too hot, you don't want the onion to brown.
  • Add the garlic, ginger, tumeric, fennel seed and star anise and saute, stirring occasionally, for about 2 minutes. Add the squash and salt and stir, cooking for another minute or two. Add enough water to just cover the squash and bring to a boil.
  • Once the pot begins to boil, adjust the heat to maintain a simmer and cook until the squash is completely soft. This should take about 15-20 minutes.
  • Remove the star anise, and puree the mixture in batches in a blender. Be careful when blending hot liquids as the steam build up can cause the contents to explode. Its a good idea to allow the soup to cool slightly, and use a dish towel while you hold the top on firmly. Alternatively, you can use a hand held immersion blender to puree the soup in the pot.
  • Once the soup is smooth, return it to the pot over medium heat and add the coconut milk and the maple syrup or brown sugar. Taste for seasoning, you will likely need to add another half teaspoon of salt. Serve warm.
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