This soup has Thai inspired undertones that let the roasted squash still be the star of the dish. You can make it as hot as you want with the Sriracha, and you can always add more lemongrass and ginger if you want those flavours to come through more.
INGREDIENT
– 2.5 lbs butternut squash
– 3 dried New Mexico chiles, seeded and cut into pieces
– 1 cup boiling water
– 1 tsp coriander seeds
– 3 tbsp coconut oil
– 1 large onion, diced
– 2 shallots, diced
– 6 garlic cloves, chopped
– 1 stalk lemongrass, minced
– 1/4 cup chopped fresh ginger
– 4 cups vegetable stock
– 1 tbsp brown sugar
– 1 can light coconut milk
– Sriracha to taste
– salt to taste
METHOD
1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper. Slice (each) squash lengthwise and scoop out the seeds. Brush flesh with oil and place flesh-side down on the prepared baking sheet. Bake for about 30 mins, or until soft. Set aside to cool. Scoop squash out of the skins.
2. Pour boiling water over the chiles and let sit for at least 20 mins.
3. If you have one, use a mortar and pestle to pound the lemongrass and ginger into a pulp.
4. Heat a soup pot over medium heat. Dry roast coriander seeds until fragrant.
5. Add oil, onion, shallots, garlic, lemongrass, and ginger to the pot. Saute for 5-7 mins, until softened but not browned.
6. Add chiles and soaking water to the pot and cook for 5 mins, stirring regularly.
7. Add squash, stock, and sugar to the pot. Mix well.
8. Transfer to a blender in batches and blend until very smooth.
9. Transfer back to the pot on med-lo heat. Add coconut milk. Season to taste, and add Sriracha to taste. Heat to steaming and serve.
