Sweet and Spicy Butternut Squash Soup with Crispy Sage and Pumpkin Seed Garnish

Serves: 4 to 6

Your rating: None (8 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free

Ingredients

Crispy Sage and Pumpkin Seed Garnish

Preparation

Preheat oven to 400° F.

Cut the squash crosswise into four wheels and coat any exposed surfaces lightly with the peanut oil. Place the sections on a baking sheet and roast until the flesh is tender when pierced with a fork, about 20 to 30 minutes, depending on the thickness of the squash. Allow to cool slightly.

With a spoon, scrape out the seeds and then scoop the flesh from the skin. Place the bright orange flesh in a food processor and puree until smooth. (You may do this step up to two days ahead and refrigerate the puree until you are ready to prepare the soup.)

In a heavy soup pot, sauté the garlic and ginger in about 3 tablespoons peanut oil for 1 minute over medium heat. Add the curry paste and stir to blend.

Add the squash puree, broth, chili sauce, soy sauce, nut butter and black pepper and bring the soup to simmer. Cook for 5 minutes. Stir in the coconut milk, the cilantro and lime.

For Crispy Sage and Pumpkin Seed Garnish

In a small sauté pan, add enough oil to create a depth of about 1/2 inch. Heat the oil over medium heat until you see some movement on the surface. Fry the sage leaves, a few at a time, until crisp. Watch them carefully to make sure they don’t burn. Remove them to paper towels to drain.

Ladle the soup into individual bowls. Pour a swirl of coconut milk into each serving and scatter the crispy sage leaves and toasted pumpkin seeds on top.

Recipe by Lynne Vea, PCC Chef

Source: “Gardening with Ciscoe” December 9, 2006

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: coconut milk, winter squash

Comments

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Yum!

This is a great take on the classic butternut squash soup. The peanut butter and coconut milk are great additions!

This soup is delicious!

You won't be disappointed if you like a little kick in your soup! I just had some for the first time and all I can say is, YUM, YUM!

Great new take on butternut squash soup

I get tired of the same-old squash soup this time of year (November). Liked this version very much. It has a good kick, is super creamy and manages to be decadent and healthy-feeling simultaneously.

Soooo good!

This soup is wonderful! I couldn't wait to have leftovers the next day! It also inspired me to try cooking more thai dishes at home.

So delicious!

One night I felt like making something a little different from the norm and stumbled across this recipe, and was extremely pleased with the outcome! This recipe has a Thai twist to it, loved the peanut flavor! The toasted pumpkin seeds really added some good texture and crunch to the soup. I served it with crunchy bread and roasted green veggies, it was a big hit! The food prep was much faster and easier than I had orginally thought it would be! I was able to find all of the ingrediants at PCC, but had to toast the pumpkin seeds on my own. I highly recommend this dish!

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