Coconut Butternut Squash Soup
Coconut Butternut Squash Soup
Ginger * Lime * Kefir Lime
Yields 128 oz
2.5 lbs Butternut Squash, 3/8 ‘’ dice (about 2 squash)
3 cups Carrots, 3/8’’ dice
2 cups White Onions, 3/8’’ dice
3 cups Celery Stalk Celery, 3/8’’ dice
2 tea Lemon Pepper
2 tea Ground dry ginger
1 cup Brown Sugar
2 ea Bay Leaf
4 oz Butter
3 oz Fresh ginger root, minced
5 EA Kefir Lime Leaf or zest of 2limes and then juiced
1 ea Lemon Grass stalk, lower 2/3’s smashed &minced fine
1/4 oz Yellow Curry Paste
2 ea 14 oz cans Coconut Milk
3 qts Chicken broth
6 oz Orange Juice
1.5 tbl Lemon Juice
1/4 cup Cornstarch dissolved in ¼ cup warm stock
Sweat diced onions, butternut, celery, fresh ginger and carrots in butter until soft.
Remove 2/3’s of vegetables & set aside
Add lemon pepper, ground ginger, half of orange juice, brown sugar & chicken stock and simmer over low heat for 5 minutes.
Place lemon grass & bay leaves in sachet and add to soup. Simmer for about 8-10 minutes.
Add coconut milk, kefir lime leaf, curry paste, remaining orange juice & lemon juice and return simmer, add reserved vegetables. Simmer for about 5 minutes on low heat.
Thicken with cornstarch mixture, let cook gently over low heat & pulse slightly with hand held stick blender. Adjust seasoning with salt & pepper.
Garnish top of bowls with 8 oz cooked Red Lentils & 1 bunch rough cut cilantro
Good Eating!!!!
Chris P. Olson
Executive Chef
IW Club
