Western Menu
Butternut Squash Coconut Milk Soup
This recipe was developed for a friend of mine who has a dairy allergy. Lo and behold, coconut milk makes a better soup than dairy cream.
- 4 cups cubed Butternut Squash
- 3 cups Chicken Broth
- ¼ teaspoon Nutmeg
- ¼ cup Cornstarch
- 13.5 ounce can Coconut Milk
- Salt to taste
Steam the butternut squash for 15 minutes. Test for tenderness with a fork, and when it’s soft, purée it in a blender with some of the chicken broth. Put puréed squash in a soup pot with the rest of the chicken broth and the nutmeg. Bring the squash and chicken broth to a gentle simmer.
Dissolve the cornstarch in ¼ cup cold water and slowly pour into soup, stirring continuously. Keep stirring until the soup stops thickening; then turn flame down to low, cover, and simmer for 5 minutes.
Open the can of coconut milk and stir it well; this is necessary because it separates into a thick part and a watery part. Stir the soup continuously while slowly pouring in the coconut milk. Coconut milk will curdle if it’s not being stirred at the moment it comes to a boil. It will also curdle if you cover it while it’s simmering. Once the coconut milk is blended into the soup, add salt to taste and serve.
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