Dreamy, Creamy Roasted Carrot-Butternut Squash Soup with Coconut Milk

 

Soups are year round at our table, but particular soups start showing up around November when there are no fresh vegetables to be had at the farmer’s markets but plenty of fall and winter squash, fat carrots and papery onions. This trifecta had been languishing in my kitchen for over a week waiting for inspiration which manifested itself in this simple, but elegant and easy-to-make creamy soup.  Healthy ingredients oven roasted,  unsweetened coconut milk instead of cream, and spicy with the addition of Berbere seasoning and dried French thyme makes for one great winter soup.

Carrots, squash and onions drizzled with olive oil and generously seasoned with black pepper….

…oven roasted for 15 minutes and then pureed with other ingredients….

… becomes a lovely pot of soup. Add a few interesting, textural toppings and enjoy.

Sources…because sometimes it’s nice to share:

Dreamy, Creamy Roasted Carrot-Butternut Squash Soup with Coconut Milk

 

 

 

 

Ingredients:

  • 4 medium carrots, peeled and chopped
  • 1 medium to large butternut squash, peeled, seeded and chopped (5-6 cups)
  • 1 large onion, peeled and cut into large chunks
  • 1/4 cup olive oil
  • freshly ground black pepper and sea salt
  • 2 cups low fat or no fat chicken broth + 2 cup water
  • 2/3 cup unsweetened coconut milk
  • 1 teaspoon Berbere seasoning
  • 1 teaspoon French or other dried thyme
  • Garnish: shredded coconut, roasted and salted pipits, pomegranate seeds (optional)
  • Suggested: serve with a baguette cut into slices, top with gruyere cheese and toasted

Directions:

  1. Turn oven to 425 degrees. Line a baking sheet with parchment paper. Spread carrot, squash and onion chunks out and drizzle with olive oil and season with sea salt and black pepper. Roast for 15 minutes until carrots are softened.
  2. Scrape roasted vegetables into a soup pot and add the 2 cups chicken broth and water. Turn heat to medium-high and bring to a boil. Turn heat to medium-low and cook for 15 minutes. Stir often. Remove from heat and let cool a few 10 minutes.
  3. Working in batches, puree ingredients in a blender or food processor and add back to the pot over medium low heat.
  4. Stir in coconut milk. Add Bebere seasoning and dried French thyme. Taste and adjust seasonings to your liking adding more salt and pepper if desired.
  5. Serve hot topped with garnishes if you prefer with gruyere toast alongside.

Teresa Blackburn     http://www.teresablackburnfoodstyling.com

Goan Coconut Chicken and Vegetables, E.A.T #27

I like to make cozy at-home dinners, but on the other hand, I do not like to spend hours in the kitchen on my weekends. I enjoy making soups and stews, one-pot meals that can be quickly put together using good ingredients that aren’t too fussy. I also feel I have gotten into a culinary rut…always making the same things over and over….I mixed it up a bit with this recipe.

 With one jar of Goan Coconut Indian simmer sauce and a few other ingredients….boneless skinless chicken thighs, a can of unsweet coconut milk, baby Yukon Gold potatoes and carrots……cubed paneer cheese and chapati bread from the International Grocery Store inside the Downtown Nashville Farmer’s Market…all slow cooked together, I recently made what is now one of my favorite “Easy-As-This” meals.

There are many good jarred or canned simmer sauces available in most supermarkets and international markets these days. Maya Kaimal is one of the brands I’ve used. There are many flavors…Korma, Tikka Masala as well as Goan Coconut . All delicious.

 

Goan Coconut Chicken and Vegetables

  • Difficulty: easy-as-this
  • Print

Ingredients:

  • 2 to 3 lbs boneless, skinless chicken thighs
  • 3 tablespoon olive oil
  • 1 jar Maya Kaimal Goan Coconut simmer sauce, or any other brand
  • 1 can unsweet coconut milk
  • 1 cup water
  • 12 baby Yukon Gold Potatoes, quartered
  • 4 carrots, cut into bite size pieces
  • 1 cup cubed paneer cheese
  • freshly ground black pepper and sea salt to taste
  • Chapati bread or naan

Directions:

  1. Brown chicken thighs in a deep pan in the olive oil, working in batches if necessary. Remove to drain on a paper towel.
  2. To the same pan, pour in the jar of Goan Coconut Simmer Sauce and 1 can unsweet coconut milk. Stir together with 1 cup water until well blended.
  3. Return the chicken thighs to the pan along with the potatoes and carrots.
  4. Season with black pepper and sea salt.
  5. Cook over medium heat, partially covered until carrots and potatoes are “fork-tender” and chicken is falling apart, for about 25 minutes.
  6. Serve in bowls with warmed chapati bread or naan on the side for dipping into the sauce.

teresablackburnfoodstyling.com      foodonfifth.com