Recipe by CookGordon
Adapted from the Fine Cooking Website. This soup uses canned coconut milk instead of cream. I have used Lite Coconut milk to cut back on the calories. You can also use other vegetables as long as you end up with the approximate measurements here. I have used sweet potatoes and acorn squash and left out the turnip, parsnip and celery root. This is very versatile and very good.
- 3 tablespoons unsalted butter
- 1 1⁄2 cups onions, thinly sliced
- 1 cup carrot, medium-diced
- 1 cup parsnip, medium-diced
- 1 cup turnip, medium-diced
- 1 cup parsley roots or 1 cup celery root, medium-diced
- 1⁄2 cup celery, finely chopped (inner stalks with leaves)
- 1 cup savoy cabbage, thinly sliced
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon fresh thyme leave (more leaves lightly chopped for garnish)
- 1 medium garlic clove, finely chopped
- kosher salt
- fresh ground black pepper
- coconut milk (do not shake)
- 2 cups low sodium chicken broth (more as needed)
- 3 1⁄2 cups butternut squash, 1/2-inch-diced (from a 2-lb. squash)
- 1 1⁄4 cups bosc pears, peeled, cored, and cut into 1/2-inch pieces (2 medium firm-ripe pears)
Directions See How It's Made
- Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
- Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
- Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
- If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.