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