Credit for this Guessipe goes to my cousin! He made a carrot Asian pear butternut squash soup for me years ago when I was laid up after surgery. Ever since then I’ve been trying to get him to tell me how to make that soup, but since he Guessipes like I do but without documenting the successes, he couldn’t remember exactly what he’d done. Finally this Christmas when the whole family was gathered, he figured out how to re-create the magic. I’ve made a few adjustments, and people can’t get enough of this luscious soup.
Guessipe
- 1 large butternut squash, seeded, peeled, and cut into 1-inch cubes
- 2 TBSP olive oil
- 1 TBSP curry powder
- 1 tsp ground ginger
- salt and pepper to taste
- 3 apples, cored, peeled, and chopped
- 4 carrots, chopped
- 2-inch chunk of ginger, minced
- 3 cups chicken broth
- 2 tsp fish sauce
- 2 tsp sesame oil
- 2 tsp chili oil
- 1 can coconut milk
Toss the butternut squash with the olive oil, curry powder, ground ginger, salt, and pepper. Roast at 400 degrees F for 15 minutes. Toss and roast 10 more minutes.
Simmer the apples, carrots, and ginger in the chicken broth until soft.
Add the roasted butternut squash, fish sauce, sesame oil, chili oil, and coconut milk. Immersion blend.
I like to serve topped with garlic croutons.
