Butternut Squash Soup with Coconut and Ginger

Since my previous attempt at butternut squash soup was kind of a misadventure, and since I needed to make something for a large group of people (14) that was in line with everyone’s food restrictions (vegan and paleo) but still hearty, I decided to make a butternut squash soup with a coconut milk base. And I decided to make a lot of it!  I found this recipe from Food and Wine and decided to make it x1.5 (unnecessary – it overfilled my largest soup pot and I had so much left over, but luckily it was delicious enough that I have since eaten all of it!) Here’s how it would have gone if I didn’t make waaaaaay too much:

– Cut 2 butternut squash in half, length-wise, peel, and scoop out the seeds
– Put some coconut oil (or they say butter) and salt and pepper in the cavities and bake at 350*f for ~1hr20, until tender.  I think I let mine go for longer than that because I was slow on starting the next part, but it wasn’t too bad

Meanwhile…
– Melt a few tbsp of coconut oil and a tbsp of olive oil in the bottom of a large soup pot
– Add a chopped onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook over moderate heat until starting to brown
– Add in 1/2c white wine (they say dry, I don’t know that mine was, but it turned out ok) and let evaporate

– Add in cooked squash (cut into pieces), thyme (they say a sprig of fresh but I only had dried), 1c coconut milk (I probably added in a little more), water (they say 6c but I only added one or two because there was no room!  Then I just added in more water later), and simmer on low for ~15 minutes
– Immersion blend
– Serve sprinkled with salt, pepper, and coconut flakes!