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:
2 Tbs of liquid honey
2 butternut squash peeled and cut
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)
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.