Here’s just a quickie before I scoot on off to coupon-ing, work, and (Gods willing) watching my football game. If you have some leftover squash or pumpkin from Turkey Day, here’s a quick soup you can make from it. Any orange vegetable leftovers would be great for this soup from glazed carrots to roasted squash to a can of plain/unsweetened pumpkin puree! You could also always cook up some veggies from scratch too if you were that eager. This dish is a nice variation from the traditional Thanksgiving flavors.
I’ll be writing this recipe a little differently, as I winged this recipe 100% and measured nothing. Also, I have no idea how much leftover veggies you have! So grab a handful of tasting spoons and get experimental!
Coconut Butternut Squash Soup
- cooked squash/pumpkin/carrots
- 1 can coconut milk
- vegetable or chicken stock
- sour cream – or you could use milk or cream or just leave it out if you’re lactose intolerant!
- salt, to taste
- Goat cheese or feta cheese – something with a little interest
- Chili oil – totally optional if you’re spice-phobic
- scallions or chives
- shredded turkey – if you waned to make this not a vegetarian dish…
So, get your blending device (I did this in a crock pot and blended with a stick/immersion blender) of choice. You could use a food processor, counter top blender or immersion blender. Warm up your veggies in a pot and add just enough stock to cover them. Start blending away, you will have a thick soup to start with; but remember, you can always add more liquid and it’s a hell of a lot harder to take it out. Start adding the coconut milk and/or dairy of choice and/or more stock until it’s the consistency you like. Season to taste. From here it’s a simple, vaguely Asian, tasty soup but you can go crazy and throw in whatever spices sound good to you be it, ginger powder, curry paste or powder, garlic, paprika…
Garnish with goodies and dig in!