It seems most of my recent recipe posts are featuring squash. Tis the season and we’re totally into them this time of year. Delicata squash has moved into first position for me, just above butternut. It’s categorized as winter squash since it is has a hard flesh, but what makes it fall into a summer category as well, is its thin skin ~ like that of zucchini or crookneck. It’s sweet and nutty and versatile. This particular roasted squash recipe was tested a couple of months ago. We thoroughly enjoyed it and have since added sautéed greens to the presentation. Although this recipe doesn’t include that element, it is easily added as a garnish to the dish. Our favorite was coconut sautéed lacinato kale. So good.
This is a hearty soup that’s perfect for any meal, including breakfast. Give it try!
Makes 4-6 portions
INGREDIENTS
2 medium delicata squash- 2-1/2 T extra virgin olive oil
- 1 tsp each Kosher salt and black pepper
- 4 medium ripe pears (skin one and not too soft or they won’t grill well)
- 3 T coconut oil, divided
- 1 onion, finely chopped (approximately 1-1/2 cups)
- 2 T fresh garlic, minced
- 3 T Thai yellow curry
- 1 tsp fresh turmeric, grated (or 1 tsp dry)
- 1 quart organic vegetable broth
- 1 T fish sauce
- 2 T fresh lime juice
- 1 tsp lime zest
- 1 T brown sugar
- 1 tsp sea salt
- 1 (13.5) ounce can full-fat coconut milk
- 4 C white or brown basmati rice, cooked
GARNISH
- 1/4 C scallions, thinly sliced
- 1/4 C cilantro (optional)
- 1/4 C toasted cashews or peanuts (optional)
Set oven to 450. Cut your squash in half lengthwise. Remove seeds. On a parchment lined sheet pan, place squash cut side down and roast for 30-35 minutes until fork tender. Remove from oven and cool for about 20 minutes until cool enough to scrape flesh from the skin. Scrap all the flesh into a large bowl and set aside. Please note : although the skin is totally edible, by scraping the flesh from the skin, your soup will be smoother and silkier. Cut pears in half, remove the stems. set grill to medium high heat. Brush cut pears with one tablespoon of melted coconut oil and grill for approximately 5 minutes until lightly caramelized. Remove from grill and set aside on sheet pan. In a large stock pot, on medium heat, add remaining coconut oil, onion and garlic. Cook for 4-5 minutes until onion is translucent. Add roasted squash, 4 grilled pear halves (reserving the other four halves for soup assembly), yellow curry, turmeric, vegetable broth, fish sauce, lime juice, zest, brown sugar and salt. With an immersion blender, blend all ingredients until smooth and silky. Add add in coconut milk and stir to combine. Reduce heat to medium low, cover and slow simmer for 20 minutes. To serve, add equal amounts of cooked basmati to each bowl (about a 1/2 cup to 3/4 cup per serving), ladle in soup. Garnish with scallions, cilantro and toasted cashews. Place one grilled pear half into each bowl.
COOK’s NOTES:
- This is a vegan recipe, however, you can make this with chicken and chicken broth if so desired.
- If soup is too thick for your tastes, you can add more coconut milk or broth to thin. Check for seasoning if you add more liquid.
- This soup is soooo good for breakfast! Give it a try!