Soup designed for seasonal transitionPublished on October 30, 2012

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  • One Gather ingredients

  • Three Cilantro Cashew Crème

  • Two Simmer soup in pot

  • Spicy coconut squash soup

A fusion of summer to fall flavours, this soup embraces the harvest season while hanging on to summer with Caribbean spice.

Spicy Coconut Squash Soup

Prep time: 10 minutes | Cooking time: 27 minutes | Serves: 6

1 medium white onion, diced?(about 1 1/2 cups)

1 stalk celery, chopped ?(about 1/2 cup)

1 jalapeno pepper, seeded ?and chopped

1 tsp cayenne pepper

4 cups peeled, cubed butternut squash (about 2 lbs)

3 cups reduced sodium ?chicken broth

1 can (355 mL) light coconut milk

6 grape tomatoes, diced to garnish, optional

In large saucepan, heat oil over medium-high heat; sauté onions, celery and jalapeno for 5 minutes or until onion is softened. Stir in cayenne pepper and squash, sauté 2 minutes or until squash is coated with cayenne pepper. Add broth and coconut milk; bring to boil, reduce to simmer for 20 minutes or until squash is fork tender. Remove from heat; puree using hand immersion blender or working in batches with your blender or food processor. Serve immediately; garnish with 1 tbsp Cilantro Cashew Crème (see below) and 2 tsp of diced tomatoes.

Cilantro ?Cashew Crème

Prepare while the soup is simmering.

Prep time: 5 minutes

Makes: 1/3 cup

3 tbsp cashews

1 clove garlic, minced

3 tbsp water

1/2 cup loosely packed ?cilantro leaves

Sea salt, to taste

Using a small blender or food processor puree cashews and garlic; add water and puree for ?30 seconds or until almost smooth. Add cilantro; puree ?1 minute or until well-blended and bright green. Season to taste, with sea salt.

Korey's Tip

?Soak cashews in water for 1 hour before pureeing ?for a creamier, smoother texture!




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