A soothing winter remedy
From Smitten Kitchen
Title: Winter Squash Soup from Smitten Kitchen
Servings: 6
Headnote: In the deep mid-winter, a soup to warm and soothe. Not a simple soup, but a soup that is simply fantastic.
Equipment: Food Processor, 2 large stock pots, small skillet
Ingredients:
1 large or 2 small red onions (or white onion)
4 garlic cloves, thinly sliced
1 inch piece of ginger, peeled and grated
1 tsp ground cumin
Red pepper flakes to taste
Kosher Salt
2 lbs peeled, seeded butternut squash, in 1-inch cubes
1 13.5 oz. can full-fat coconut milk, well shaken
2 cups vegetable broth or chicken broth, add more if too thick
¼ c. coconut dried coconut flakes
Lime juice and chopped cilantro or parsley, optional
Directions:
Finely dice onions ¼ c onions and set aside.
Thinly slice the rest.
Heat 2 tbsp oil in large pot over medium heat. Add thinly sliced onion, 3 of the garlic cloves, sliced, all of the ginger and cumin, ¼ tsp red pepper flakes, 1 tsp Kosher salt
Saute until tender about 8-10 minutes.
Add the squash and cook in onion mixture for 1 minute.
Add the coconut milk and broth and bring the soup to a simmer.
Reduce heat to keep it simmering, cover the pot, and cook until the squash is tender,
About 20-30 minutes.
Working in batches, puree the soup in blender or food processor or use immersion blender.
Make the Topping:
Heat 1 tbsp oil in small skillet over med-high heat.
Add the ¼ c of reserved chopped onions, coconut flakes, and 2 pinches of red pepper flakes, stirring constantly until slightly darker, about 4-5 minutes.
Add the remaining garlic and continue to cook until all are golden brown and crisp.
Season with salt and scrape crisp into a bowl.
Ladle soup into bowls and top each with a sprinkling of the crisp.
Lime juice and parsley or cilantro optional.