By Lorena Garcia (www.cheflorenagarcia.com)
Whipping this soup in the blender adds body and makes the naturally creamy butternut squah puree even lighter. For an extra hit of coconut flavor, add ½ cup shaved unsweetened coconut to the blender along with the soup (strain the soup after pureeing for a super smooth texture).
- 1 Large Butternut Squash, peeled, halved, seeded, and chopped into 1-inch pieces
- ½ teaspoon Kosher Salt
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter
- 2 Large yellow onions, chopped into 1-inch pieces
- 2 Carrots, sliced crosswise into 1-inch lengths
- 2 Celery stalks, sliced crosswise into 1-inch lengths
- 2 Leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
- 2 Lemongrass Stalks, trimmed
- 1 Large Zucchini, trimmed, halved lengthwise and sliced crosswise into 1-inch lenghts
- 2 Bay leaves
- 1 cup Dry White Wine (such as pinot grigio)
- 5 cups Chicken Stock or Vegetable Broth
- 1 Bunch Fresh Cilantro, roughly chopped
- 1 tablespoon Toasted, Shredded Coconut (optional)
- 1 15-Ounce can of Coconut Milk.
Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil
Place the butternut squash on the prepared baking sheet, season with the salt and paper, and toss with 1 tablespoon of the olive oil. Roast until lightly caramelized and a paring knife easily slides into a piece of squash, about 1 hour. Remove the squash from the oven and set aside to cool.
Melt the butter with the remaining 1 tablespoon of olive oil, in a large pot over medium-high heat. Add the onions, carrots, celery, leeks, lemongrass, zucchini, bay leaves, and roasted squash and cook, stirring often, until the vegetables soften and turn golden brown around the edges, 8-10 minutes.
Pour in the white wine and bring to a boil, stirring and scraping up any browned bits from the bottom of the pot. Once the wine is mostly evaporated, pour in the chicken stock and bring it to a boil. Reduce the heat to medium-low and cook until all the vegetables are soft, 10 – 12 minutes. Turn off the heat and discard the lemongrass and the bay leaves. Set the soup aside to cool for 20 minutes.
Transfer one-half of the vegetables and broth to a blender jar. Cover and pulse a few times to release the steam. Add one-half of the coconut milk and puree the mixture until it’s completely smooth.
Transfer the soup to a clean pot. Repeat with the remaining vegetables and broth, and coconut milk.
Bring the soup back to a simmer over high heat, reduce the heat to medium-low, and simmer for 5 minutes. Turn off the heat. Divide the soup among eight bowls and serve sprinkled with cilantro and toasted coconut (if using).
Lorena Garcia is one of the country’s leading Latina chefs. She has just released her first cookbook New Latin Classics, which is her favorite Latin recipes with a healthy, American twist. To learn more, visit www.cheflorenagarcia.com
From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes!