butternut squash with coconut milk soup
From Garden to Table
Seasonal November Recipe: Featuring Butternut Squash
By Chef: Nathan Middleton | @natetasty
" The quintessential autumn bowl of warmth. You can enjoy this soup garnished nicely with family and friends or pour it in a mug and enjoy with your fave sweater "
Chef Nathan Middleton
ingredients:
Butternut Squash x roughly 1/2 kg
Onion x 75g
Garlic x 4 cloves
Rosemary x 1 sprig
Coconut Milk x 1 can
Butter or Veg Oil x 2 tbsp
Sage x for garnish
Creme Fraiche or Sour Cream x for garnish
Salt to Taste (1 tbsp)
Onion x 75g
Garlic x 4 cloves
Rosemary x 1 sprig
Coconut Milk x 1 can
Butter or Veg Oil x 2 tbsp
Sage x for garnish
Creme Fraiche or Sour Cream x for garnish
Salt to Taste (1 tbsp)
method:
- Slice the butternut squash in half lengthwise
- Dig out/clean out the the seed using a metal spoon
- Place the squash cut side down on a baking sheet lined with parchment paper
- Bake in the oven at 350F until soft to the touch (roughly 45min)
- While the squash is baking, saute the onion in the pot for about a minute on low heat
- Add the garlic and rosemary to the onions, continue to saute for 10 minutes
- Using a towel, hold the squash and scoop out the inside using a spoon into a blender
- Remove the rosemary and add the onion and garlic to the blender
- Add the coconut milk and blend until smooth (add a bit of water if needed)
- Using vegetable oil in a pan, fry some sage, place on a paper towel and season
- Taste for salt and add soup to bowls
- Garnish with drizzle of creme fraiche and a few pieces of crispy sage
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