Coconut Butternut Squash Soup with Rice
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup jasmine rice, dry
  • 1 large butternut squash (about 2 lbs)
  • 2 tablespoons sesame oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons ginger, grated
  • ½ teaspoons crushed red pepper
  • ¾ teaspoon turmeric
  • ½ teaspoon Kosher salt
  • 1 15 oz can of light coconut milk
  • 3 cups water
  • 2 tablespoons cilantro
  • 2 tablespoons lime juice
Instructions
  1. In a small saucepan or rice cooker, cook rice according to packaging directions. Set aside.
  2. Peel butternut squash, then cut in half horizontally, splitting the "neck" of the squash from the fat bottom. Cut bottom in half lengthwise, and scoop out seeds. Chop the long neck part of the squash into 1 inch cubes.
  3. In a large saucepan, heat sesame oil. Add chopped squash, onion, garlic, and ginger and cook until onions are translucent.
  4. Stir in crushed red pepper, salt, and turmeric. Next add coconut milk and water and simmer for 20 minutes.
  5. Meanwhile, bring 1 inch of water to a boil in a medium sized saucepan and steam squash bottoms for 15 minutes. I usually do this by placing a colander inside the saucepan with boiling water and covering it with a lid. Transfer squash to a food processor and puree until smooth. If squash is too thick, add ½ a cup of liquid from the soup to loosen. Once soup has simmered, stir pureed squash into saucepan.
  6. Serve soup over rice with a s little bit of lime juice and some chopped cilantro on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/02/18/coconut-butternut-squash-soup-rice/