Coconut Butternut Squash Soup Recipe - NYT Cooking

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Coconut Butternut Squash

Soup
Recipe from "Vegan Holiday Kitchen"
Adapted by Tara Parker-Pope
YIELD 8 servings
TIME About 2 hours
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Pinteres
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Peter DaSilva for The New York Times
Once you’ve got the squash baked, this soup comes

together quickly. The mellow flavors of squash, kale
and red onions synergize delectably and look
gorgeous together as well. —Tara Parker-Pope
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3,273 ratings
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INGREDIENTS
1 large butternut squash (about 1 1/2

pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups

water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or

more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
GARNISH
2 medium red onions, quartered and thinly

sliced
1 good-size bunch kale (about 10 to 12

ounces)
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PREPARATION
Step 1
To bake the squash, preheat oven to 375 degrees.
Cut in half and place halves, cut side up, in a foil-
lined, shallow baking dish and cover tightly with
more foil. Bake for 30 to 50 minutes, until you can
easily pierce the flesh with a knife. Scoop out and
set aside.
Step 2
Heat about half the oil in a soup pot. Add the
onion and sauté over medium-low heat until
golden, about 8 to 10 minutes.
Step 3
Add the apple, squash, broth and spices. Bring to
a steady simmer, then cover and simmer gently
until the apples are tender, about 10 minutes.
Step 4
Transfer the solids to a food processor with a
slotted spoon, in batches if need be, and process
until smoothly pureed, then transfer back to the
soup pot. Or better yet, simply insert an
immersion blender into the pot and process until
smoothly pureed.
Step 5
Stir in the coconut milk and return the soup to a
gentle simmer. Cook over low heat for 5 to 10
minutes, until well heated through. Season with
salt and pepper. If time allows, let the soup stand
off the heat for an hour or two, then heat through
as needed before serving.
Step 6
Just before serving, heat the remaining oil in a
large skillet. Add the red onions and sauté over
low heat until golden and soft.
Step 7
Meanwhile, strip the kale leaves off the stems and
cut into thin shreds. Stir together with the onions
in the skillet, adding just enough water to moisten
the surface. Cover and cook over medium heat,
stirring occasionally, until the kale is bright green
and just tender, about 5 minutes.
Step 8
To serve, ladle soup into each bowl, then place a
small mound of kale and onion mixture in the
center.
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COOKING NOTES
Share your notes with other cooks or leave a private

note.
All 297 Most Helpful 34 Private 0
alternative spices 4 years ago

Try adding a spoon or so of smooth peanut
butter. Most people won't know what that extra
oomph is! This is a common addition in many
soupy dishes from West Africa.
196 This is helpful
Sarah 4 years ago

I think it's important to roast the squash
because the dry heat makes it sweeter. Also,
for Jose of you who have a hard time scooping
out the flesh, if you roast it long enough just
throw the pieces in the pot skin on! I saw
Jaime Oliver do this and so I tried it and really
no difference (maybe even healthier?). At any
rate, please someone edit this recipe so that
we are not expecting our squash to get soft at
that temp in that time!
136 This is helpful
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From "Vegan Holiday Kitchen"
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What would you like to cook?

Coconut Butternut Squash

TIME About 2 hours

Email Share onShare

Peter DaSilva for The New York Times

Once you’ve got the squash baked, this soup comes

Refresh Your Space

1 large butternut squash (about 1 1/2

2 tablespoons olive oil or other vegetable oil

1 large yellow or sweet white onion, chopped

1 medium apple, any variety, peeled and diced

2 cups prepared vegetable broth, or 2 cups

2 teaspoons good-quality curry powder

2 teaspoons grated fresh or jarred ginger, or

Pinch of ground nutmeg or allspice

1 14-ounce can light coconut milk

Salt and freshly ground pepper to taste

2 medium red onions, quartered and thinly

1 good-size bunch kale (about 10 to 12

Add to Your Grocery List

Ingredient Substitution Guide

Have you cooked this? Mark as Cooked

Share your notes with other cooks or leave a private

All 297 Most Helpful 34 Private 0

alternative spices 4 years ago

Sarah 4 years ago

Show More Notes

Like this recipe?

Email Share onShare

From "Vegan Holiday Kitchen"

MORE FROM COOKING FOR THE

Baked Potato Soup Old-Fashioned Soft S

30 minutes 2 hours 30 mi… 55 min

MORE RECIPES FROM TARA

Artichoke Torte Kale Salad With Savor

BRUSH UP ON THE BASICS WITH

COOKING GUIDE COOKING GUIDE

COOKING GUIDE COOKING GUIDE

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NYT Cooking is a subscription service of The New

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