Roasted butternut squash soup with ginger, basil, and coconut

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