Winter Squash in Coconut Milk (Fusion Soup)

"Is it sweet? Is it savory? Eat it warm? Eat it cold? Puree it? Leave it chunky? Yes to all! Start or finish the meal; add more brown sugar or honey if you like it sweeter. It's good every which way. For a low fat version, skip the butter and use lite coconut milk. From Mark Bittman in the New York Times. Prep time does not include time to cool."
 
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photo by White Rose Child photo by White Rose Child
photo by White Rose Child
Ready In:
30mins
Ingredients:
6
Serves:
4

ingredients

  • 1 12 lbs winter squash, like butternut, peeled, seeded and cut into big chunks (or sweet potatoes)
  • 2 tablespoons butter (optional)
  • 2 (3 cup) cans coconut milk
  • 12 cup brown sugar (or to taste)
  • 1 pinch salt
  • 12 teaspoon vanilla extract
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directions

  • In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
  • Cook, stirring, until squash is very tender, 15 to 20 minutes.
  • Cool to room temperature or refrigerate.
  • Just before serving, stir in vanilla.
  • Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

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Reviews

  1. Wow, I think this is the first time I've used vanilla in a main course!! This is wonderfully unusual. I used buttercup squash, lite coconut milk and omitted butter- and it was still incredibly rich and thick, almost more of a sauce! 1/4 cup of sugar was also enough for me. Once fully cooked I just mashed the squash slightly, no need for a blender :-) A five-star verdict!
     
  2. I picked an acorn squash last week at the community garden and used it in this<br/>recipe although it was barely a half pound size it that. First, it was quartered<br/>and roasted with a little bit of olive oil for about 40 minutes. Peeled and added to a crock pot<br/>along with a 5.6 ounce can of coconut milk and about 2/3-3/4 cup of vegetable broth. Cooked on<br/>LOW for about 2 1/2 hours. Added the vanilla and pureed the mixture. I only added 2 tablespoons of sugar and no more was needed. The soup does need a fair amount of<br/>salt to make all those ingredients "pop". Garnished with sliced green onions (fresh chives will work) and a quick shake of cracked black pepper. Unique and delicious! Reviewed for Veg Tag/October. Thanks!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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