Now that our end of summer garden party has come and gone, it’s time to jump into autumn. I’m so ready. Autumn comes with the best flavors and smells and even different air. You have to stretch a little harder to feel it in Dublin, but it’s here. Now on From China Village, get ready for more autumn recipes, decorating, and pretty seasonal finds. First up, delicious butternut squash soup with a bit of a twist.
Butternut squash is one of those vegetables I pick up at the grocery store every time I shop, only to open the cupboard when I get home and find I’ve already got one. Or a few. Or seven.
Last week I was looking for a way to use up the extra butternut squash and cobbled together a few recipes to make this butternut squash soup. This soup is divine. And really, incredibly simple. Sweet, but with a hint of garlic, serve with a scoop of creme fraiche. It’s a perfect easing-into-autumn snack.
Butternut Squash Soup with Coconut Milk
1 butternut squash
few sprigs of rosemary
1 onion
2 tbsp olive oil
1 tbsp butter
1 clove garlic
1 pint chicken broth
1 cup coconut milk
salt
pepper
Whack the butternut squash in half the long way with a sharp knife. This is the hardest part, no joke. Those suckers are tough.
Place the squash on a baking tray, drizzle with a little olive oil and sprinkle with salt, pepper, and a few sprigs of rosemary. Roast it the oven for about an hour at 180C/350F until you can stick a fork into it easily.
Take the squash out of the oven and let it cool. Meanwhile, chop the onion and melt the butter and olive oil in a soup pot. Sautee the onion for ten minutes on medium heat until it’s translucent. Be careful the onion doesn’t burn. Add the chopped garlic and sautee for another 2 minutes.
Scoop the butternut squash out of the skin, discarding the seeds. Add the butternut squash and the chicken broth to the pot, season with salt and pepper, and cook for 20 minutes on medium heat. Puree the mixture with a handheld blender, and add the coconut milk to the smooth mixture and stir to combine.
Serve with a dollop of creme fraiche or sour cream and enjoy!
3 Comments
I bought two butternut squashes (is that word even supposed to be plural?) at the farm I went apple picking at this past weekend. I’ve been meaning to turn them into soup, though I usually make mine sweet, with apple and pear. Yours looks so delicious though I’d be crazy not to try it.
Ooh that recipe sounds delish too! Such a great autumn staple!
The addition of coconut milk to the roasted butternut squash and creme fraiche at the end sound so sinful. Love it!