You must be logged in to post a review.
A creamy, smooth butternut squash soup infused with flavors of coconut and ginger … and topped with sugared pistachios.
To make the garnish: In a medium saute pan, melt the butter. When fully melted, add the pistachios and stir to coat thoroughly. Sprinkle salt, sugar and cinnamon over the nuts and stir again to make sure they’re evenly covered. Remove from heat. Spread out on baking pan or nonstick cookie sheet and allow to cool.
To make the soup: Preheat your oven to 350°F. Cut the butternut squash in half lengthwise, remove seeds, drizzle with olive oil and place face down on a large rimmed baking sheet. Roast until tender, about 1 hour. Allow to cool enough to be able to handle the squash. Remove all the roasted flesh and place in large stockpot. Add vegetable broth to pot over medium heat and allow the squash to further break down and mix in with the broth. When brought to a low simmer, add in the coconut milk (make sure you stir it before you pour it into the pot) and ginger juice. Take off the heat and allow to cool again. In batches, blend the squash and soup liquid in a blender (the Vitamix is amazing for this) until pureed to desired consistency. Return to pot and heat before serving. Season to taste with salt and pepper. Sprinkle the top of the soup with the sugared pistachios right before serving.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!