- Brienne Boortz
- Butternut Squash Soup
1 large butternut squash
1 large onion
6 cloves garlic
1 small can coconut milk
3 small cans chicken stock
2 c. heavy cream
salt and pepper, to taste
2-3 tbsp. curry powder (or to taste)
toasted coconut flakes, for garnish
Cut butternut squash in half, remove seeds and coat in oil. Roast for 90 minutes at 300 degrees, until soft.
Dice onion and carrots, and chop garlic. Sauté onion, carrots and garlic together for 8 to 10 minutes. Add coconut milk, chicken stock and heavy cream. Scoop out the squash into the pan and let simmer for 10 minutes, stirring occasionally. Add salt, pepper and curry powder to taste. Purée all ingredients in blender. Put in saucepot to reheat. Garnish with toasted coconut flakes.
This is a twist on a classic French recipe that I thought would give the soup more personality and depth. I like to get the squash from the local farmers market, to keep it local and support small business. This is a very simple but flavorful soup good for all seasons. I still get lots of requests for the soup, but sometimes I like to make people wait — the anticipation makes it tastes better.
— Submitted by Swiss Chalet chef Mark Gagnier