I was looking to branch out from the traditional butternut apple cider style soup. The coconut flavor was unexpected, and a delicious addition. Kids and adults liked it, and there is no dairy, so it is vegan. The recipe originally came from Epicurious.com, with some changes by me.
Give it a try, let me know what you think.
4 tablespoons grape seed oil
2 medium onion, coarsely chopped
1/4 cup fresh cilantro leaves, finely chopped
4 garlic cloves, coarsely chopped
2 medium, or 1 large butternut squash, peeled, seeded and cut into 1 inch pieces
4 cups of water
2 cans of unsweetened coconut milk (12-15 ounces each)
1 cup of fresh or frozen corn
2 teaspoon salt
1/4-1/2 tsp. cayenne
Heat oil in a 4-5 quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring occasionally until beginning to soften and edges are browned, about 4 minutes. Add cilantro and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn, salt an dcayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes. Puree soup in batches in a blender (or use an immersion blender) until smooth.
Squash is filled with carotenoids which are powerful antioxidants. Also, squash has a bunch of vitamin C with is another strong antioxidant. Because of these two properties, squash is a good food for cardiovascular health. For every cup of squash eaten, you are getting 340 mg of omega 3s, which is a good amount. Omega 3 fatty acids are naturally anti-inflammatory, and most of us do not get enough from our food. Other important nutrients that butternut squash has are: tons of vitamin A, potassium, fiber, manganese and lots of B’s (1,3,5 and 6). Overall, its a good for you food.