We went to a local gluten-free restaurant the other night that we really want to like. Unfortunately, they just don’t always hit the mark and this time was no exception. They had a pumpkin soup that sounded great. However, it arrived looking very much like dark brown baby food. It wasn’t horrible, but it wasn’t good. I thought they burned the onion and used them anyhow. My husband tasted wine and thought that they must have used it to deglaze the onions, which wasn’t good either. But this experience made us both crave some lovely fall soup. On Saturday, he made a gorgeous pumpkin soup with a spot of beet soup placed in the center for decoration. (I should have taken a photo!). Last night, we were in the mood for squash and it was my turn. I can’t believe this soup tasted so lovely in 30 minutes but it did.
Here’s all you need:
1 small butternut squash
1-2 diced Egyptian onions or 1/2 onion (I had the Egyptian ones in the garden)
1 clove garlic pressed (you could dice but pressing is better)
1/2-1 tbsp ginger powder
1/2 tbsp lemongrass
1 can low fat coconut milk
1-2 cups vegetable broth
Salt and pepper to taste
Sauté onion and garlic in lite oil. Take the chopped and peeled squash and mix in, letting it sauté for a moment. Add coconut milk and enough broth to cover the squash. Add spices. Heat until squash softens. (About 10-15 minutes if you’ve cut it small enough!). Ladle the soup into your blender/vita-mix and blend until smooth. Check and add more spice, salt and pepper if necessary. Optional is to serve with a dollop of creme fraiche or yogurt. The restaurant should have thrown out the weird textured soup and done something like this that was both easy and delicious! Enjoy!