As a final tribute to the Squash we’ve been discussing this month, here’s a base recipe that several squash will take to. Remember adjust as you see fit for your own tastes. Stay warm, and I hope these recipes help warm your holiday season.
Ingredients
- 2 cups Squash, pureed (pumpkin, acorn, butternut)
- 2 tbsp grated ginger or ginger paste
- 2 cups coconut milk (1 15 oz can)
- 2 cinnamon sticks, whole
- 5-6 whole cloves
- 1/2 nutmeg grated
- 2-3 whole star anise, broken
- 1/2 tsp whole peppercorn (four pepper blend)
- 1 cup vegetable stock
- 2 cups Squash, pureed (pumpkin, acorn, butternut)
- S & P to taste
Process
Roast the squash in the oven using this process.
Grate the ginger with a microplane. Heat up the coconut milk in the stock pot, and add all the ingredients except for stock and squash. In a food processor, puree squash with 1 cup vegetable stock. Add to the coconut milk and spices. Add more vegetable stock to thin out soup. As the soup thickens during the cooking process, thin it out now and then with vegetable stock.
Cook for 20-25 minutes, allowing time for all the flavors to blend. Strain through a sieve, and serve hot with a dollop of tofutti cream.
