Butternut Squash Soup

Coconut & Ginger Infused Butternut Squash Soup

with Toasted Walnut Cream

(recipe provided by Simply Fresh Food with Chef Reneé)

Ingredients:

1 large butternut squash, peeled, large dice               Kosher salt

1 sweet potato, peeled, large dice                                  4 ½ cups chicken stock

1 (14 oz) can unsweetened coconut milk                    1 (15oz) can coconut water                               

Garlic infused olive oil                                                       1 cup walnuts, toasted

3 tablespoons butter                                                          1 large onion, large dice

2 teaspoons fresh ginger, minced                                   1 fennel bulb, diced

Pinch of cayenne pepper                                                   1 tablespoon lemon juice

¾ cup chilled heavy cream                                               ¼ teaspoon hazelnut extract

Method of Preparation:

Place squash and sweet potato chunks on a parchment lined baking sheet.  Drizzle with olive oil, sprinkle with salt and roast in oven until very tender.  Remove and allow to come to room temperature.

Meanwhile, in a Dutch oven add the butter, onions, fennel and ginger.  Cook until onions and fennel are soft.  Add sweet potatoes, squash, chicken stock, coconut water and a pinch of cayenne pepper. Cover and cook for about 15 to 20 minutes.  Test the potatoes and squash they should be soft and falling apart. 

Off heat, add the coconut milk to the pot and stir.  Leave off heat.

In a food processor, grind walnuts until very fine.  Sit aside.

In a metal bowl, beat heavy cream and hazelnut extract until soft peaks form.  Reserve ¼ of the walnuts and fold the remaining walnuts into the cream.  Add a little salt if desired, stir and set aside for topping.

Puree squash in blender in batches until smooth.   Using a sieve and a rubber spatula, pour puree through into a large container.   Add lemon juice, stir and taste.

Serve with a small dollop of walnut cream, sprinkle of remaining walnuts and a pinch of smoked paprika.

Inspired by a Food & Wine recipe.