Delicious and versatile, butternut squash is one of Bwog’s favorite vegetables, not to mention one of the easiest to prepare. Though it may be getting warmer out, you can never go wrong with a spicy soup. This silky-smooth, vegetarian soup can be served both hot and cold, making for a perfect weeknight meal.
Spiced Butternut Squash Soup (adapted from Food & Wine)
1 medium onion, coarsely chopped
1½ tablespoons extra-virgin olive oil
1 medium sized butternut squash—peeled, seeded and cut into cubes (alternatively, you can purchase already pre-cut cubes of butternut squash)
2 tablespoons tomato paste
4 cups water
½ cup coconut milk
Any spices that you have on hand (for example cumin, turmeric, or nutmeg)
In a large pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over low heat, stirring occasionally until the onion is very soft.
Stir in the squash, cover with a lid and cook for 20 minutes.
Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
Puree the soup in a blender until smooth. Add the coconut milk, ginger and 1 teaspoon of harissa.
Finally, season with salt and black pepper and garnish with fresh chives or chopped parsley.