Coconut Butternut Squash Soup

Featured in blog: Blame It On the Rain

Ingredients

  • 1 large butternut sqash cut in half and seeded
  • ½ onion diced
  • Salt to taste
  • Course ground pepper
  • 2 chicken breasts
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 1 small Granny Smith apple, peeled, cut in quarters and seeded

Method

Get the oven preheated to 425°.  When heated, place the squash (skin side down) and the apple on a cookie sheet and bake until soft.  When you can put a fork through it easily, it’s ready.  That took me about an hour and a half but it will depend based on the size of the squash you get.  The apple will cook faster so take it out when it’s done, slice and set it aside.  

While all that cooks you can get the soup stock ready.  In a large pot add the chicken stock and breast and bring to a boil.  When the stock starts to boil, reduce to medium-low and cover with a lid.  Once the chicken is cooked remove from the pot and chop it up into small bits.  You can put it back in the pot if you want, but I kept mine out and put it in a bowl just so it wouldn’t over cook so much.  I added it in when the soup was almost done. 

When the squash is done, remove it from the oven and allow to cool enough that you can peel the skin off the squash.  I’m impatient so I used a pair of tongs and a fork to remove it.  Kept my hands from getting all burned to sh*t.  Once you have removed the skin, go over to the soup stock and ladle out a few scoops, placing it in a large blender or food processor, add in the peeled squash and sliced apple. Blend all of the contents until it becomes a smooth puree.  I found it took a couple passes at this since the squash I bought was big as hell.  Once you have it all blended, place it back into the stock pot, add in the heavy cream, coconut milk and salt/pepper to taste.  I used green peppercorns that I picked up over at a local place called Savory Spice.   I liked the fresher flavor than the traditional black pepper that I normally use.  Plus it’s just cool to use a variation of an everyday culinary item.  Like a short guy at a urinal, it keeps you on your toes.

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