Caramelized Butternut Squash Soup with Ginger & Coconut Milk Recipe

In the spirit of Thanksgiving, Chef Eric Vernice has shared his delicious caramelized butternut squash soup with ginger and coconut milk recipe with us.

Ingredients for six servings:

Olive oil

2 Tbs of liquid honey

2 butternut squash peeled and cut

Salt/pepper

1 piece fresh ginger

1 sliced onion

1 celery stock cut

1 leek washed and sliced

Chicken broth or water (enough to cover the vegetables)

1 tin coconut milk

1 nut of butter (1 Tbs)

Directions:

Heat up a stainless steel pot, add olive oil and honey. Add the cut butternut squash and roast for 5 min stirring it from time to time. Season with salt and pepper then add the sliced ginger. After a few minutes add all the vegetable, sweat and stir for 5 min. Cover up with chicken broth or water and simmer for 30min. Add the coconut milk bring up to boil and pour the soup in a bar blender with a nut of butter, strained and serve with a drizzle of olive oil.