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Vegan coconut ginger squash soup
It's soup season, and this recipe is the perfect warm-up dish for the fall.
YIELDS
6
Ingredients
Pickled Ginger
- 160 g ginger
- 200 ml rice vinegar
- 12 g chili
- 200 g sugar
- 0.5 g saffron
Soup
- 2 squash, peeled, seeded and halved lengthwise
- 100 ml olive oil
- 1 onion, diced
- 1 leek, white part, sliced thin
- 1 shallot, sliced thin
- 20 g ginger, chopped
- 1 teaspoon curry powder
- 1/2 cup white wine
- 6 cups vegetable stock
- 1 cup coconut milk
- 1 sprig thyme
Directions
Pickled Ginger
- Bring rice vinegar, chilli, sugar and saffron to a simmer, peel and slice paper thin the ginger. Pour the hot liquid over the sliced ginger and let it cool down.
Soup
- Preheat the oven to 350°. Set the squash and cut sides up on a baking sheet. Fill each cavity with one tablespoon of olive oil; season with salt and pepper.
- Meanwhile, in a large soup pot, heat the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
- Add the cooked squash, stock, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
- Discard the thyme sprig. In batches, puree the soup in a blender until smooth; season with salt and pepper. Enjoy!
