butternut squash with coconut milk soup

  • by Your Friends at Veradek
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)




method:

  1. Slice the butternut squash in half lengthwise
  2. Dig out/clean out the the seed using a metal spoon
  3. Place the squash cut side down on a baking sheet lined with parchment paper
  4. Bake in the oven at 350F until soft to the touch (roughly 45min)
  5. While the squash is baking, saute the onion in the pot for about a minute on low heat
  6. Add the garlic and rosemary to the onions, continue to saute for 10 minutes
  7. Using a towel, hold the squash and scoop out the inside using a spoon into a blender
  8. Remove the rosemary and add the onion and garlic to the blender
  9. Add the coconut milk and blend until smooth (add a bit of water if needed)
  10. Using vegetable oil in a pan, fry some sage, place on a paper towel and season
  11. Taste for salt and add soup to bowls
  12. Garnish with drizzle of creme fraiche and a few pieces of crispy sage


 

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