Butternut Squash Soup with Coconut Milk

soup with coconut creamI whipped up this rich and creamy soup without dairy, using coconut milk. The spices lend warmth and a bit of a kick. You can roast the squash, but I found that microwaving it works well and takes only 15 minutes.

Ingredients

1 large butternut squash

4 cups broth. I use chicken broth, but you can use vegetable broth for a vegan soup

1/4 tsp ground ginger

1/8 tsp pumpkin pie spice

1/4 tsp ground sage

several grinds pepper

13.5 oz can coconut milk. Full fat yields a richer soup; low fat is lower in calories. Reserve a spoonful of the coconut cream that rises to the top for garnish

1 couple of shakes of cayenne (to taste)

salt to taste (depending on how salty the broth you use is)

1/4 cup pepitas (Green shelled pumpkin seeds)

Directions

Stab squash in a few places and microwave for  15 minutes. Squash should be soft. Let it cool enough to handle it. You can do this the day before and store it in the refrigerator.

Heat the broth to boiling.

split squash

Halve the squash and scoop out the seeds. Spoon out the squash and put it in the soup.

Add the seasonings except for cayenne and salt, and let it simmer for 30 minutes. Let it cool for about 15 minutes. Add the coconut milk, reserving about 2 tablespoons of cream from the top.

Ladle the soup and squash into a blender and blend on high. (You may want to start low, then build up speed.) It will likely take 2 batches, so pour the first batch into a large bowl. Heat soup again and add cayenne and salt to taste.

roasting pepitasHeat pepitas on a comal or heavy frying pan over medium heat until crispy. Ladle soup into serving bowls. Sprinkle with pepitas. Stir in a teaspoon of the coconut cream until a pretty swirl appears.

 

 

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Low-fat cornbread-butternut squash and chestnut stuffing

close up of stuffingThis fragrant stuffing uses less bread than traditional stuffing, and uses only  2 Tb olive oil and 1/2 cube butter. The savory vegetables balance the sweetness of the butternut squash.

You can make a gluten-free stuffing using my recipe for gluten-free cornbread. You can also make this a vegetarian recipe by using vegetable broth or mushroom broth and either skip the turkey sausage or use a vegetarian sausage.

Stuff your turkey, then bake the rest in a casserole dish. Because I brine my turkey, I only add salt to the stuffing that I bake separately.

produce for stuffing

butternut squash ingredIngredients

Half of an  8 × 8 pan of Rosemary-scented cornbread or gluten-free cornbread, cut into cubes to make about 4 cups. (This way you get to nosh on the cornbread before making the stuffing!) cube the cornbread 2 Tb olive oil, divided

Small to medium butternut squash – about 1 pound

½ pound turkey sausage without casings

½ cube (1/4 cup) butter (use only 2 Tb if adding sausage)

2 cups chopped onion (about 1 medium onion)

2 cups chopped celery (use the inside stalks, reserving the outside ones to surround the roasting turkey)

3 cloves garlic, minced

1 red bell pepper, chopped (remove seeds and ribs)

1 cup sliced mushrooms

2 Granny Smith apples, chopped

2 tsp rubbed sage

1 tsp minced fresh sage

3 Tb fresh thyme OR 2 tsp dried thyme

1 tsp minced fresh rosemary

½ tsp (several grinds) black pepper

1 cup roasted chestnuts (shelled), sliced or crumbled (about 10 large chestnuts)

½  cup chopped parsley

1/4 cup pecan pieces

2 Tb dried cranberries

2 eggs

1 ½ cup turkey or chicken broth

½ to 1 tsp salt to taste (unless used for stuffing a brined turkey)

Make Turkey broth:

1 ½  cups water

turkey neck and giblets

1 onion, finely chopped

several stalks celery with leaves, cut up

1 clove garlic, minced

On Tuesday or Wednesday before Thanksgiving, boil turkey neck and giblets in water with celery and chopped onion and  garlic for an hour or more. Strain into a container and use to moisten this stuffing. (Reserve giblets if you like chopped giblets in your gravy.)

Briefly parboil, then roast chestnuts (be sure to cut them first so they don’t burst!) at 425′ for 15 minutes. Let cool, then shell them. I found it’s easier to scoop the meat out with a teaspoon.  (Or buy the precooked, shelled ones at Trader Joe’s if you don’t want to spend all that time peeling them.)

Make cornbread on Wednesday before Thanksgiving. You can also cube and roast the butternut squash on Wednesday:

cubed butternut squash

Peel the butternut squash. Cut into bite-sized cubes and toss in a large bowl with 1 Tb olive oil. Spread on a cookie sheet or jelly roll pan lined with foil. Roast in a 375◦ oven for 15- 20 minutes until they are fork tender.

If using turkey sausage, fry in a pan until browned and crumbly.

Heat another Tb oil and the butter in a large, heavy frying pan. Stir-fry onions, celery, bell pepper, mushrooms, apples, and garlic over medium heat until they soften. Add sausage if using, butternut squash, dried cranberries, pecans, chestnuts, parsley and herbs and heat a few minutes.

Meanwhile, heat the broth until warm. Beat the eggs and add  broth. Gently add to the cubed cornbread and other ingredients.

butternut squash stuffing

If not stuffing your turkey, bake in a  9 x 13 baking dish sprayed with olive oil at 350◦ for 45 minutes until the top is toasted. Alternatively, use the microwave since the oven’s got the turkey in it: 15 min should do it. You can finish it off in the oven for a crunchy top.

A Tale of Two Squash: Squash soup and Squash tacos

It was the best of squash,  it was….well anyway, there once were two butternut squash that were roasted in the oven.

but after becoming caramelized and soft, they headed for two different fates: one a smooth creamy soup made with broth and sage; the other filled spicy tacos with a burst of freshness from cilantro.

Butternut Squash Soup

Heat 3 cups broth (see Roz’s Jewish Chicken Soup (plus a vegan version)

If squash has not cooked completely in oven, put seeded and peeled cooked squash in broth. Add  a large peeled and chopped red potato, and cook until very soft, about 10 minutes.  Or I bake a Russet potato with the squash, halve it and peel it.  If both squash and potato are soft, you can skip boiling them and just plop them in the blender with the soup and sage.

squash in broth

Put it in the blender with the soup, several torn sage leaves, and a ½ to 1 teaspoon salt (to taste). You can omit the potato and make this soup with Potato-Leek soup base for a creamier, savory taste. Or try part broth, part potato-leek soup.

Heat raw pepitas (green shelled Mexican pumpkin seeds) on a comal or heavy frying pan until they begin to pop.

Garnish soup with seeds and a sage leaf.

Butternut Squash Tacos

mash squash

Simpler veggie version: Seed and peel squash and mash with ¼ cup butternut squash soup. Add ½ tsp. cumin and a few shakes chili powder or chipotle powder and salt. Grate or slice 2 tsp low fat cheddar cheese for each taco and add to squash.

tortilla with squash and cheese with pepitas on comal

Heat corn tortilla on comal, spread squash-cheese mixture on top.

Add salsa to taste, then toasted pepitas (you can toast them while heating the tortilla). Finish with chopped tomato and fresh cilantro.

ground turkey squash taco

Ground turkey version: Heat 1 Tb garlic infused olive oil (or regular olive oil) and add ½ chopped onion and one pound ground turkey. Add 1 chopped red or yellow bell pepper and 3 chopped Roma tomatoes. Season with 1 tsp each cumin and chipotle or chili powder, black pepper and chili flakes, 3 Tb salsa, and salt to taste. Cook until turkey is brown, add ½ cup butternut squash, and a squeeze of lime to cut the sweetness of the squash. Heat corn tortilla and fill with mixture. Add as desired: chopped lettuce, tomato, guacamole,  shredded low-fat cheese, more salsa, and cilantro. For a vegetarian version, substitute pinto  beans for turkey.