Our friends from @NYC provided this delicious recipe for our first-annual Friendsgiving. Check out the recipe after the jump!
Butternut Squash Soup from @NYC (based on a recipe by Alfred Biolek and Eckart Witzigmann)
Yields: About 4-6 servings
- 20 oz. peeled butternut squash
- 1 medium sized white onion, diced
- 1 clove garlic, minced
- 1 medium sized carrot
- 1 celery stick
- 1 red pepper
- 2 tbsp. butter
- 1 tbsp. grated ginger
- 1 pinch sweet paprika powder
- ½ tsp. curry powder
- ¼ tsp. crushed red pepper (optional)
- 2 tbsp. ginger syrup or regular syrup
- 2 tbsp. tomato ketchup
- 1 liter (32 oz.) vegetable broth
- Salt and pepper to taste
- 4 oz. heavy cream
- 4 tbsp. coconut milk
- Optional: roasted pumpkin or sunflower seeds and fresh coriander for garnish
- Cut the squash into small pieces (about 1 inch), season with salt and set aside for 30 minutes.
- Peel and dice the onion, garlic, carrot, and celery. Dice the pepper. Melt butter in a pot. Add onion, garlic, carrot, pepper, and celery and cook at medium temperature for 5 minutes. Add grated ginger, paprika powder, curry, chili (if desired), syrup, and ketchup and cook for another 5 minutes.
- Add the squash to the vegetables and cook for another 15 minutes. Add vegetable broth. Bring to a boil and cook at low temperature for another 20 minutes.
- Beat the cream until half way whipped. Mix with coconut milk. Slowly add the mixture to the soup. Let cool and mix with a hand blender. Season to taste.
- Serve with crusty bread on the side.