Winter Squash Soup with Coconut Milk.

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 (  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)

1. 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.
2. Heat the remaining olive in a soup pot and add the kabocha or butternut squash, shallots, and potato chunks sautéing for about 10 minutes.
3. 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).
4. 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).