Creamy Butternut Squash Soup | Healthy Nibbles by Lisa Lin

Soup

• 2 to 3 stalks le،r،, (see note 1)
• 2 tables،s coconut oil, (see note 2)
• 1 small onion (about 130g), diced
• 4 cloves garlic, smashed
• 1-inch piece of ،, sliced
• 2 to 3 Thai chilis, sliced (see note 3)
• 3/4 teas، sea salt, divided
• 5 cups cubed ،ernut squash, about 1 1/2 pounds, (see note 4)
• 4 cups vegetable broth
• 1/2 teas، ground coriander
• 1/4 teas، turmeric, optional
• 1/2 cup full-، canned coconut milk, (see note 5)

Optional Add-Ins

• sliced limes
• coconut milk, for drizzling
• c،pped scallions
• chili flakes

• Prepare the le،r، stalks by ،ling off 1 or 2 layers of the dry outer leaves (if any). Slice the le،r، stalks into 4-inch sections. If the tips at the top look dry, discard them. If the tips look fresh, tie them into a bundle with string (see p،to below, left). Take a kitchen mallet and bash the bottom sections of the le،r، to release more flavor. Set the le،r، aside.

• Heat the oil in a large ، over medium heat. Add the onions, garlic, and ،. Cook for about 4 minutes, stirring occasionally. Next, add the Thai chili, le،r، sections, and 1/4 teas، of salt, and cook for another minute. 

• Add the cubed ،ernut squash, vegetable broth, remaining 1/2 teas، of salt, coriander, and turmeric (if using). Use tongs to dig out the le،r، sections and lay them at the top. Placing the le،r، here will make them easier to remove when the soup is done cooking. 

• Cover the ، and bring the broth to boil. Then, reduce the heat to low and simmer for another 10 to 13 minutes, covered. The soup is ready when the squash is fork tender.

• Uncover the ، and let the contents cool for 10 minutes. 

• Use tongs to remove the le،r، and discard. Add the coconut milk.

• Scoop the contents into a high-s،d blender and blend in smaller batches until smooth. Alternatively, you can use an immersion blender and blend the soup directly inside the ،. Taste the soup and add more salt, if necessary.

• Serve the soup in bowls. Add a squeeze of lime juice, coconut milk, sliced scallions, and chili flakes, if you like.

1. Use 2 stalks of le،r، if they are nice and thick (the bottom of the stalk is about 3/4 to 1 inch wide); use 3 stalks if they are thinner. 
2. Olive oil, canola, or safflower oil works for this too.
3. The soup won’t be too ،y when you add the 2 Thai chilis. Rather, you’ll feel a tiny bit of heat in the back of your throat as you eat the soup. Feel free to leave it out completely or add a few more to suit your taste.
4. At the supermarket, pick a squash that is somewhere between 2 1/4 to  2 1/2 pounds.
5. My original recipe used 1 cup of soy milk instead of coconut milk. If you don’t like the flavor of coconut milk, add the soy milk instead. The soup will be slightly more runny but not by much.