After making the Asian hot pot over the weekend, I started craving a thick, creamy, blended soup. So tonight, I planned on making carrot ginger soup. Then I remembered I not only had carrots on hand, but I had about half a butternut squash already chopped up (extra from another meal a few days ago). I figured I ought to use it, so I decided to add that to the soup too. I also had about a third of a loaf of (what was) fresh whole wheat bread. It was a little too far gone for slicing and toasting for dipping so instead I made some croutons. It added a nice crunch to the smooth soup.
Coconut Ginger Carrot Squash Soup
(If anyone can think of a shorter name for this, it would be appreciated!)
-1 medium onion, chopped
-4 garlic cloves, minced
-half a large butternut squash, cubed
-10 large carrots, chopped
-2 tbsp freshly grated ginger
-4 cups vegetable stock
-salt and pepper
-1 15 oz. can coconut milk
-Heat some olive oil in a soup pot over medium heat. Add the onions and cook for about 5 minutes, until they are getting tender.
-Add the garlic and cook for about 2 minutes, until fragrant.
-Add the squash, carrots, and ginger. Stir to combine and distribute the ginger, and season with salt and pepper.
-Add the vegetable stock. Bring the soup to a boil, then simmer for 20-25 minutes, until the vegetables are fork tender. Turn off the heat.
-Using an immersion blender*, blend the soup until smooth. As you blend, add the coconut milk.
-Put the soup back over the heat until it's hot. Serve topped with croutons.
*The immersion blender might be my favorite kitchen tool. It is a must-have if you make a lot of soups. If you don't have one of these wonderful devices, you can blend the soup in a blender. Just be sure to work in batches, don't fill the blender more than half full, and never form a tight seal with the lid over hot blender contents. It could explode, I am not kidding.