Happy March! It doesn't seem like spring is happening anytime soon and the only good thing about that is soup season is still going strong. I've made several butternut squash soup recipes in my day but this one from the new Smitten Kitchen Keepers may just be the best one yet. Maybe it's the red onion, maybe it's the crunchy toppings, but if you're looking for a yummy and easy soup to add to your repertoire, look no further! Until spring comes, at least we have soup!
Winter Squash Soup with Red Onion Crisp
Ingredients
1 large red onion
Vegetable oil
4 garlic cloves, thinly sliced, divided
1 inch piece ginger, peeled and thinly sliced
1 tsp ground cumin
Red pepper flakes, to taste
Salt
2 lbs peeled, seeded winter squash, cut into 1-inch cubes
1- 13.5oz can full fat coconut milk
2 cups vegetable broth
1/2 cup dried coconut flakes
Lime juice, to taste
Handful fresh cilantro
Instructions
1. Finely dice 1/4 cup onion and set aside. Thinly slice the rest.
2. Heat 2 Tbsp oil in large pot over medium heat. Add thinly sliced onion, 3 of the garlic cloves, all the ginger & cumin, 1/4 tsp red pepper flakes, 1 tsp salt, and saute until tender, about 10 minutes. Add squash and cook for 1 minute. Add coconut milk and broth, scrape up anything stuck to the bottom, bring to a boil and reduce to simmer. Cover and simmer until squash is very tender, about 20 minutes. Puree using an immersion blender or in batches in a regular blender.
3. Meanwhile, heat 1 Tbsp oil in small skillet over medium high heat. Add reserved diced onion, coconut flakes, and 2 pinches of red pepper flakes. Cook, stirring so it doesn't burn, until onion and coconut are slightly darker, about 4-5 minutes. Add remaining garlic and cook until mixture is golden brown, about 2 minutes more. Season with salt and put in small bowl.
4. Serve soup with a squeeze of lime juice, a spoonful of red onion crisp, and fresh cilantro.
Serves 6
adapted from smitten kitchen keepers
xoxo,
stephanie marie
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