Description
Butternut squash is warm and nutty, spiced with fresh ginger, turmeric, and finished with crème fraiche and roasted pepitas.
Ingredients
4 1/2 cups butternut squash, cut in chunks
1 cup apple, large dice
1 cup onion, medium dice
2 T olive oil
3 garlic cloves, minced
2 T ginger, minced
1 tsp tumeric
1/2 tsp coriander
1/4 tsp white pepper
1/8 tsp cayenne
1/8 tsp allspice
1 1/2 tsp kosher salt
3 1/2 cup vegetable broth
1 13.5 ounce can or 400 mL coconut milk
1/3 cup heavy cream
garnish: (optional)
creme fraiche
roasted pepitas
Instructions
Heat the oil, over medium heat, in a large stock pot.
Add the onions and cook until translucent, then add the ginger and garlic, cook until softened.
Add the turmeric, coriander, allspice, and cayenne and cook for five minutes.
To the spice blend, add the diced apple, butternut squash, vegetable broth, coconut milk, and remaining spices.
Bring to a boil and reduce to a simmer.
Once the squash is tender, puree with an emulsion blender, or a pressure sealed blender. If you don’t have either, wait for the contents to cool before pureeing.
Once pureed, pour through a fine mesh sieve, return to heat and add the heavy cream.
Garnish with crème fraiche and roasted pepitas. (optional)
