After a long stressful week of our special needs son being in the hospital, my oldest surprised me with a cookbook that he knew I would love. I was so touched by this kind gesture and the sensitivity he had to the much needed ‘normal’ day I had been craving. For me, I find relaxation and comfort in creating. This cookbook is just what I needed! So this afternoon, I took the time to create in the kitchen and the results were warm, delicious and comforting. I had to share, because don’t we all need a nice warm bowl of something soothing? Enjoy!
The cookbook is called King Solomon’s Table by Joan Nathan.
WINTER SQUASH SOUP WITH COCONUT MILK
(Serves about 8)
8 small acorn squash (These squash are used as bowls, to spoon the soup into for a decorative delicious serving dish…this is not essential for the actual soup recipe.)
1 Kabocha or butternut squash (about 4lbs), peeled, seeded and cut into chunks (I used Butternut)
6 Tbsp. olive oil divided
Salt and freshly ground pepper to taste
5 small shallots
2 Idaho potatoes ( I used yukon gold potatoes )
1 cup coconut milk
1/2 tsp – 1 tsp crushed red pepper flakes ( Â I omitted)
1/4 to 1/2 cup brown sugar
6 – 8 cups vegetable broth ( I used water)
Sour cream or greek yogurt to garnish (I omitted)
chopped parsley to garnish ( I used cilantro)
- Preheat oven to 350 degrees. Cut off about 2 inches from the top of the small acorn squash, then scoop out and discard the seeds. Smear the inside of the squash with about 3 Tbsp of the olive oil and season with salt and pepper. Roast the squash for about 25 minutes or until tender when pressed with a fork. Set aside the acorn squash and their tops, if using.
- Heat the remaining olive in a soup pot and add the kabocha or butternut squash, shallots, and potato chunks sautÃ©ing for about 10 minutes.
- Add the coconut milk (I pureed the can of coconut milk before measuring), red pepper flakes, brown sugar and salt and pepper to taste, and about 6 cups of vegetable broth (or water) or enough to cover by about 4 inches. Cook for about 20 minutes or until all the vegetables are soft, then puree the soup. Taste and adjust seasonings. (I started with 1/4 cup brown sugar originally and then at this point added 1/8 of a cup more. I also added a bit more salt and pepper).
- To serve, put a ladle of soup in a wide soup bowl. Then add the acorn squash and their tops if using and ladle more soup inside and around. Add a dollop of sour cream or yogurt and sprinkle with parsley (or cilantro).