Tags
Aleppo pepper, butternut squash, cilantro, coconut milk, ginger, lime, miso, oil, onion, rice, soup, turmermic
I’m very sad that I don’t have a photo to share of our Butternut Squash Soup. The turmeric gives it a lovely yellow color and then sprinkle some cilantro on top, and it looks amazing. It also has a lovely delicate flavor. I’m a big fan of this one.
Butternut Squash Soup
Ingredients
- 1 2-lb butternut squash
- 2T sesame oil
- 1 large onion diced
- 1T chopped fresh ginger
- 2t crushed Aleppo pepper (do NOT substitute red pepper flakes. Aleppo pepper has a nice delicate flavor. Red pepper flakes don’t. If you can’t find Aleppo pepper, it’s better to leave it out. Yes, I learned this lesson the hard way.)
- 1t ground turmeric
- 1/2c chopped cilantro, plus sprigs to finish
- 1 15-oz can coconut milk
- juice from 1 lime
- 1/2c white or brown rice
- 2T white miso
Directions
Peel squash, dice into 1/2″ cubes. Heat oil in stock pot over medium-high heat. Sauté onion, diced squash and ginger for a few minutes. Add the Aleppo pepper, turmeric, cilantro, and 1.5t salt. Cook for three minutes. Add coconut milk and 3c of water. Bring to a boil, then simmer for 25 minutes. Cook rice separately while soup simmers.
Puree 1-2c of the soup, return it to stock pot. Taste for salt and season with lime juice. Stir in miso. Add rice to each bowl, ladle soup over, garnish with cilantro.