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Coconut-Ginger Squash Soup

2 lbs olive oil
1 med. Onion-chopped
5 cloves garlic, minced or pressed
2 jalepeno peppers, seeded and minced
3 tbls fresh thyme leaves
2 or 3 tbls.minced or grated fresh ginger
3 tsp ground cumin
3 lbs. winter squash and a combination of sweet potatoes, yams and or parsnips-
A mix is the best  (peeled & diced)
1 can +  bit more vegetable broth (best w/homemade broth) (I add about 2 cups)
1 can (14-16 oz) unsweetened coconut milk
2 tbls brown sugar
2 tbls lime juice (I add a little more)
¼ tsp salt

Heat oil in a large soup pot over medium-high heat.  Add the onion and stir until onion is tender.  Add jalapenos, thyme, garlic, ginger and cumin; stir for several minutes.  Add broth and coconut milk and stir to scrape cooked bits from the pan bottom.  Add squash and yams, cover and simmer until very soft, 25-30 min.  Stir in brown sugar, lime juice, and salt.  Puree in a blender or food processor.  Season to taste with additional salt, sugar and/or lime juice.  Pour into bowls.  Top with Ginger-Lime Yogurt and cilantro leaves.  Makes about 8 cups.

Ginger-Lime Yogurt

½ cup plain yogurt
2 tsp brown sugar
2 tsp fresh lime juice
1 tsp grated fresh ginger

Stir ingredients together in a small bowl.  Let stand for flavors to blend while preparing soup, or cover and refrigerate up to 1 week.  (I doubled the recipe to have more sauce with the soup).

Recipe from The Herb Quarterly

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