This soup was really supposed to just be roasted squash. But then I started caramelizing some onions until they were a deep golden brown and splashing long pours of white wine into the mix whenever they got stuck to the bottom. And then the squash found their way into a stock pot with the onions and before you know it, I was pureeing everything into a delicious, creamy coco-nutty soup.
I know that squash and coconut are longtime friends in the culinary world but most of those recipes also call for ginger or lemongrass. I encourage you to try it without. This soup lets the flavors of both the coconut and squash shine through, not being overpowered by the addition of ginger. A little paprika also helps to add a spicy depth.
- 2 small squash (any variety but I used 1 butternut and 1 acorn)
- 2 white onions
- 2 cloves of garlic
- 2 bay leaves
- 1 cup chicken stock (homemade if possible)
- 1 can coconut milk
- 1 tsp paprika
- 1 tsp herbs de provence
- Fresh crusty bread
- Pre-heat oven to 425˚F. Peel squash and cut into cubes. Toss with olive oil, salt and pepper. Roast until they can easily be pierced with a fork (about 45 minutes)
- Meanwhile, heat 2 tbsp of olive oil and 2 tbsp of butter in a saucepan over medium heat. Add onions, cut lengthwise into long ribbons. Once the onions have cooked for about 20 minutes, add a splash of white wine and salt and pepper. keep cooking until all the wine is absorbed and the onions are a deep golden brown.
- When squash is ready, add to the saucepan with the onions. Add the paprika, herbs de Provence, and coconut milk. Mix well and then add chicken stock. Bring to a boil and then reduce to a simmer
- Simmer for 20 minutes and then blend until smooth (ideally with an emersion blender).
- Serve with a crack of black pepper, pinch of paprika, and fresh crusty bread.