Indonesian Butternut Squash Coconut Soup
Split large butternut squash in half, remove
seeds and bake face down in roasting pan with inch of water at 400 or
so until soft enough to scoop out chunks easily.
Grind equal
amounts coriander seeds and cumin seeds (1-2 tsp each) with
mortar and pestle, add some dried chile flakes (or crush up dried chile peppers to taste) and 1/2 cup ground nut
of choice (almonds or walnuts are delicious).
Cook large diced
onion with 6 crushed garlic cloves in a bit of oil, add a couple
tablespoons finely minced ginger root, 1 tablespoon fresh turmeric if available (or substitute 1tsp ground turmeric), ground spices and a bit of salt, cook until
onions are translucent.
Add 3-4 cups vegetable stock, lemongrass and/or kefir lime leaves, a can of coconut milk and
cooked squash.
Simmer for 10 minutes or until hungry, add in a
bunch of coarsely chopped spinach. When spinach is wilted, soup is
ready to serve; lemon or lime juice can be added. Good served over rice.
Serves 6 in this incarnation. Easy to scale up!