Recipe courtesy of Lorraine Pascale
Episode: Comfort
Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 medium butternut squash, about 2 pounds
  • 1 clove garlic, unpeeled
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1 large onion, peeled and finely diced
  • One 1-inch piece fresh ginger, peeled and finely grated
  • 1 or 2 small hot chilies, seeded and finely chopped, plus extra sliced for garnish
  • 4 cups chicken or vegetable stock
  • Squeeze of lime juice
  • Coconut milk, to serve
  • Cilantro leaves, for garnish

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F. Cut the squash in half from top to bottom and scoop out the seeds. Put the squash and the garlic clove onto a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven until it is nice and soft, 30 to 35 minutes. Remove from the oven and let cool. When it is cool enough to handle, scoop out the flesh and set aside with the garlic clove. While the squash is roasting, put the remaining tablespoon of oil and the butter into a large pot over low heat. Add the onion and cook, stirring often, until the onion is browned and caramelized, about 20 minutes. Squeeze the roasted garlic clove into the pan, discarding the skin. Add the squash, ginger, chilies to taste and stock. Turn the heat to high and bring it to a boil, then remove from the heat. Working in batches, puree the soup in a blender, getting it as smooth as possible. Pour into a clean pot while you blend the rest. Heat the soup until it is piping hot. Taste and season with salt and pepper and a squeeze of lime juice. To serve, ladle the soup into warm bowls, drizzle with a little coconut milk, scatter over some cilantro leaves and chilies.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

Recipe courtesy of Kelsey Nixon

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

Curried Butternut Squash Soup

Recipe courtesy of Ellie Krieger

Squash Soup

Recipe courtesy of Alton Brown

Winter Greens and Butternut Squash Gratin

Recipe courtesy of Virginia Willis

Pumpkin (Squash) Soup

Recipe courtesy of David Rocco

Butternut Squash Tortellini with Brown Butter Sauce

Recipe courtesy of Giada De Laurentiis

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here