…and ginger and coconut milk…in a soup that is.
I really need to start preserving some of the recipes that I’ve been making for Pax on the blog. God-willing, I’ll be able to use them again in the future.
This soup was NOT made especially for Pax. He was just going a bit crazy around dinner time so Steve suggested we feed him some. SUCCESS!!!
The adults loved it too 🙂
Butternut Squash Curried Coconut Soup
- 1 very large (I’m talking like 5lbs large) butternut squash (or two smaller ones)
- 1 yellow onion
- 2 tablespoons minced fresh ginger (*I’m sure you could substitute, but it wouldn’t taste quite the same)
- 1 clove garlic, minced
- 1 tsp yellow curry powder
- 1/2 cup dry white wine
- 5-6 cups water
- 1 cup unsweetened coconut milk
- 1/2 tsp dried thyme
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- olive oil
- sour cream for topping
Peel, cube, and roast the butternut squash in some olive oil & pepper at 425 till cooked through. I think it took us around 30 minutes with 1.5-2 in cubes.
In the meantime, rough chop the onion and put in a large pot with some olive oil. Saute till translucent. Grate the ginger & garlic with a microplane into the pot. Cook for a minute and then add all of the spices. Stir in white wine and let cook till evaporated. Then add in water (or chicken broth). Toss in the roasted butternut squash and simmer. I think I let this go for like and hour to develop the flavors, but really, it wouldn’t NEED to cook that long. Then blend with an immersion blender (or work in batches and use a stand blender to puree). Add in the coconut milk and serve. Top with sour cream. ooooh or if you live in a cool city, creme fraiche!!
Serve to your adoring baby if s/him has a solid stomach with no digestive issues 🙂
*I know babies aren’t “suppose” to have garlic/onions b/c of digestive stuff. But Pax has it in moderation and does just fine.