If you are not familiar with butternut squash, no need to feel intimidated. First, you need to peel the skin off with a wide peeler, cut it open and discard the seeds. Then, just cube up all the beautiful orange flesh with a sharp knife. For this recipe, after I did that, I just dumped the squash cubes in a soup pot, added the rest of the ingredients, and simmered for a few hours. When the squash was fork tender, I pureed it all with my stick blender. If you don't have a stick blender, you can puree the soup in small batches in a blender. Mmm.
As a little treat alongside the soup, I cut up one sheet of Trader Joe's puff pastry into strips (you can find the pastry in the frozen section). I put the strips on a baking sheet, brushed with egg wash, and sprinkled with a little shredded parmigiano. A 10 minute bake at 400 degrees ... and they were heaven! And, with the extra pastry sheet, I made four lovely little nutella turnovers for dessert. Nice!
Coconut Buttermilk Squash Soup
1 4 lb. butternut squash
2 cans coconut milk
1 box chicken broth
1/2 cup chopped brown onion
2 Tbsp. soy sauce
2 Tbsp. brown sugar
fresh cilantro for garnish, optional
Peel and cube squash. Put in a large soup pot and add remaining ingredients. Simmer 3 hours, or until squash is fork-tender. Puree with stick blender. Garnish with cilantro, if desired.