Yet again I made something from the oddest cookbook titled Onions, Onions, Onions by Rosemary Moon. This time is was called Onion, Squash, and Coconut Soup. I ended up modifying it quite a bit to make it healthier and vegetarian friendly. It is quite easy to make, very light, flavourful, and pretty.
The reason I called it unfinished was that the first night I was just dead tired, and M and I were completely famished, so I skipped the pureeing. The next day, I took out our old blender, and got to work for all of five minutes. And OH MY GOSH was it muchly improved. Stellar and over the top!
If you are pressed for time, feel free to substitue premade butternut squash soup, or canned squash. I did that the first time I made it, at it turned out just fine. Also, I would recommend going very easy on the red pepper, because it does get quite spicy. Quite spicy.
Onion, Squash, and Coconut Soup
Adapted from Onions Onions Onions by Rosemary Moon
“This smooth, spicy soup has a very unusual flavour. The yogurt provides a cooling garnish.” Also works with other squashes. Omitted oil, sub soy for fish sauce, sub milk, extract, starch, sugar for coco milk
• 2 large onions, sliced
• 4 cups prepared butternut squash, diced fine
• Pinch of red pepper flakes
• Zest of 2 limes
• 5 cups veggie broth
• Salt and pepper
• ½ cup milk
• 1/2 tsp coconut extract
• ½ tsp corn starch
• ½ tsp sugar
• 3 tbsp soy sauce
• Scallions and yogurt, for garnish (opt)
1. Cook the onions in a large soup pot coated with non-stick spray for 10 minutes with a little broth, or until soft. Add squash and cook for 5 more minutes.
2. Stir in lemongrass, chiles, lime, and broth, and bring to a boil. Add salt and pepper to taste, cover, and simmer for 20 minutes, until squash is tender. Meanwhile, mix together the milk, extract, corn starch, and sugar.
3. Add the milk mixture and soy sauce to the soup. Puree until smooth, garnish, and serve.