Squash and Coconut Soup

Collin Goodine

Special to The Lake Report

This holiday season try a creamy, velvety smooth Squash and Coconut Soup. It is a perfect remedy for the frightful weather outside. Whether curled up in a warm blanket by the fire or in a Christmas fleece sweater around the dinner table, this soup will easily become a seasonal favourite. It has the traditional cozy texture and flavour you’ll crave in a winter soup, with a nice twist of coconut. Make this hearty flavoured, rich tasting soup a new addition to the holiday table. Serves 12 to 15 people.

Ingredients:

2 butternut squash

1 medium-sized carrot

2 medium-sized potatoes

1 sweet potato

2 stalks of celery 

1/2 white onion 

3 Granny Smith apples

1 tsp garlic (pureed)

1/2 cup maple syrup or honey

4 litres vegetable stock

1/2 litre coconut milk

1/2 tsp cumin  

1 tsp curry powder

1/2 tsp cinnamon  

1/4 tsp nutmeg  

1/4 tsp  all spice 

Salt and pepper to taste

Directions:

Cut butternut squash in half. De-seed the squash and place skin side up on a baking sheet lined with parchment paper.

Roast in the oven at 350F until fork tender (about 20-25 minutes). While the squash is in the oven, peel carrot, potatoes and sweet potato.

Chop carrots, celery, onion, sweet potato, potatoes and apples (skin on). Then, in a large pot, sweat these vegetables with garlic, until onions caramelize.

Add honey or maple syrup, veg stock and coconut milk and stir. Add all the spices, salt and pepper

When the roasted squash is ready, scoop the meat of the veg into the pot with all the other ingredients, discarding the peel

Cook on medium until all vegetables are soft enough to puree.

Puree in high-speed blender or with a large hand blender until very smooth. If you need to you can put the soup through a china cap to strain out any lumps left behind.

Put back onto the stove on low and adjust the seasonings until you are happy with the flavour of the soup.