Yields
8 servings
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ingredients
2
Tbsp vegetable oil
2
onion, chopped
1
clove garlic, chopped
1
stalk celery, chopped
¼
cup minced gingerroot
¼
cup chopped fresh coriander
tsp ground coriander, seeds
1
tsp ground cumin
½
tsp each salt and pepper
¼
tsp grated lemon, rind
¼
tsp turmeric
¼
tsp hot pepper, flakes
8
cup cubed peeled butternut squash, (3 pounds)
1
tomato, chopped
4
cup chicken or vegetable stock
1
can (400 mL) coconut, milk
½
cup fresh coriander, leaves
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directions
Step 1
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened, 5 to 8 minutes.
Step 2
Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low; cover and simmer until squash is tender, about 20 minutes.
Step 3
In blender or food processor, purée soup, in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in coconut milk; heat through. Serve sprinkled with coriander leaves.