Chilled Butternut Squash And Coconut Soup Food

CALABAZA, CORN, AND COCONUT SOUP

Calabaza, Corn, and Coconut Soup image

Categories Soup/Stew Vegetable Sauté Vegetarian Corn Squash Fall Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 19

Ingredients

For soup:
2 tablespoons olive oil
1 medium onion, coarsely chopped
1/4 cup finely chopped fresh cilantro stems
2 garlic cloves, coarsely chopped
1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)
4 cups water
1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)
3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise
2 teaspoons salt
1/4 teaspoon cayenne
For corn relish:
4 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
Pinch of sugar
2 tablespoons olive oil
2 cups corn kernels (see above)
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon finely chopped shallot

Steps:

Make soup:
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
Prepare corn relish while soup simmers:
Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
Finish soup:
Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
Divide soup among bowls and gently stir 1/4 cup corn relish into each.

BUTTERNUT SQUASH AND COCONUT SOUP

Butternut Squash and Coconut Soup image

Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread.

Provided by tummy_mummy

Categories Pumpkin

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 garlic clove, finely chopped
4 shallots, finely chopped
5 cm fresh gingerroot, grated
900 g butternut squash, peeled and chopped
850 ml vegetable stock
1 tablespoon fennel seed, roasted and ground
1 tablespoon coriander seed, roasted and ground
85 g creamed coconut, crumbled
salt and pepper
4 tablespoons fresh coriander (to garnish)

Steps:

Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
Add the squash and the stock, bring to the boil and simmer until squash is soft.
Add the spices and coconut, stirring until the coconut melts.
Blend until smooth and creamy.
Return to the pan and heat through. Before serving garnish with coriander.

Nutrition Facts : Calories 301.2, Fat 18.8, SaturatedFat 13.6, Sodium 21.6, Carbohydrate 36, Fiber 5.6, Sugar 5, Protein 4.3

CHILLED THAI SQUASH SOUP WITH YOGURT AND CILANTRO

Chilled Thai Squash Soup with Yogurt and Cilantro image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Appetizer Vegetarian Quick & Easy Yogurt Low Cal High Fiber Lunch Curry Squash Chill Healthy Low Cholesterol Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 cups chopped onions
2 large garlic cloves, chopped
1 teaspoon Thai red curry paste
1 teaspoon curry powder
1 pound yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces
2 cups (or more) vegetable broth
1 cup canned unsweetened regular or light coconut milk
Plain nonfat yogurt
Chopped fresh cilantro

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired.
Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.

CHILLED BUTTERNUT SQUASH AND COCONUT SOUP

Chilled Butternut Squash and Coconut Soup image

Provided by Food Network

Categories main-dish

Time 1h43m

Yield 12 servings

Number Of Ingredients 10

Ingredients

2 stalks lemongrass
3 quarts vegetable or chicken stock
1 (2-inch) piece ginger, roughly chopped
5 cups butternut squash, peeled, seeded and cubed
1 (14.5-ounce) can coconut milk, light or regular
2 limes, juiced
Salt, as needed
1/2 cup cilantro leaves
1/2 cup cashews, toasted and crumbled
1/2 cup unsweetened, shredded coconut

Steps:

On a steady work surface, using a mallet or the back of a sturdy knife, bruise the root end of the lemongrass. In a large pot over high heat, add the lemongrass, vegetable stock, and ginger and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. Strain the stock and return it to the pot. Add the butternut squash to the stock and simmer until the squash is fully cooked and begins to break down, about 1 hour. Remove from the heat and cool. Add the coconut milk, blending the mixture in batches until smooth. Season with lime juice and salt, and chill. To serve, garnish the soup with cilantro, cashews and coconut.

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