Comfort in a bowl with a delicious twist
Ingredients
- 2 pounds butternut squash
- 2 tablespoons vegetable oil
- 2 ounces shallots, chopped
- 2 ounces parsnips, chopped
- 2 ounces carrots, chopped
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable stock
- 1 teaspoon coriander
- ¼ teaspoon ground cumin
- Salt and pepper to taste
- 3 bird’s eye chilies
- 5 garlic cloves, chopped
- 1 cup vegetable oil
- 1 tablespoon sour cream
- 2 teaspoons chili oil
- Parsley leaves (optional)
Instructions
Heat oven to 400°.
Cut butternut squash into halves and remove seeds. Place cut side down on baking sheet and add a small amount of water to cover the surface.
Place in preheated oven and bake until flesh is tender, 30 to 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into bowl and set aside.
Heat vegetable oil over medium-high heat. Cook shallots, parsnips, carrots and ginger until soft, 5 to 7 minutes. Add in vegetable stock, coriander and cumin. Stir in squash. Bring mixture to a simmer and cook for 20 minutes.
Pour mixture into blender, no more than halfway. Cover with lid and hold. Purée in batches until smooth. Add in salt and pepper.
In small saucepan, heat vegetable oil over low heat.
Add in chilies and garlic and let cook for 3 to 5 minutes, until oil is a deep red color.
Garnish soup with sour cream, chili oil and parsley.
