approx. 3 lbs butternut squash
olive oil
1 large onion, diced
2-3 tbsp fresh ginger, minced or grated
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cinnamon
pinch red chili flakes
6 cups vegetable stock or water
1 tsp salt
freshly ground black pepper to tast
juice of 1 lime (2-3 tbsp)
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped (optional)
1 cup coconut milk
Preheat oven to 375 F. Cut the squash in half and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on an oiled baking sheet. Bake until soft, approximately 40 minutes. Scoop the squash from the skins once cool enough to handle.
Heat the remaining olive oil in a soup pot over medium heat. Add the diced onion and grated ginger and stir while cooking until they are soft, about 8 minutes. Add the coriander, cumin, turmeric, cinnamon and chili flakes, and cook for another 2 minutes, continuing to stir.
Add the squash, along with the vegetable stock or water, salt and pepper. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes.
Add the lime juice, herbs, and coconut milk. Lemongrass and kaffir lime leaves could also be added to this recipe to create a distanctly Thai taste. Blend until smooth, adding more water if needed to reach desire consistency.
Taste and adjust seasoning. Enjoy!
from the Ascent Magazine winter 2007