Fresh and Spicy Squash Soup
Servings: 8
Ingredients:
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2 tbsp (25 mL) vegetable oil
2 onions, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1/4 cup (50 mL) minced gingerroot
1/4 cup (50 mL) chopped fresh coriander
2 tsp (10 mL) ground coriander seeds
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) turmeric
1/4 tsp (1 mL) hot pepper flakes
8 cups (2 L) cubed peeled butternut squash (3 lb/1.5 kg)
1 tomato, chopped
4 cups ( 1L) chicken or vegetable stock
1 can (400 mL) coconut milk
1/2 cup (125 mL) fresh coriander leaves
Preparation:
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened, 5 to 8 minutes.
Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low; cover and simmer until squash is tender, about 20 minutes.
In blender or food processor, puree soup, in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in coconut milk; heat through. Serve sprinkled with coriander leaves.
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