Butternut Squash Soup with Rice and Coconut Milk

squash wild rice soup

Just as there are certain cooks that one knows by name alone-Ina, Jamie, Ree-there are food bloggers who have achieved the same status.  Say the name “Heidi” and one undoubtedly knows you must be speaking of Heidi Swanson, recipe creator and photographer of the site “101 Cookbooks”.  Heidi’s first book, “Super Natural Every Day”, was the first natural foods cookbook I ever purchased and continues to be one of the cookbooks I continually fall back on for great dishes.  Heidi has travelled extensively and I couldn’t wait for her new book, “Near & Far:  Recipes Inspired by Home and Travel”, knowing it would be filled not only with fabulous recipes from her trips abroad, but ethereal photographs as well.

Jimmy Fallon Squash

There are no shortage of butternut squash soup recipes on the internet, but many tend to lean toward the sweeter side.  What drew me to this recipe was the inclusion of a serrano chile, giving it just a slight spiciness.  Heidi recommends serving the soup with a scoop of wild rice, rather than adding it into the soup as I did.  You could even use a different cooked grain, such as farro or barley.

Butternut Squash Soup with Rice and Coconut Milk

Ingredients

  • 1/4 Cup coconut oil
  • 2 medium onions, cut into eights
  • 2 large shallots, halved
  • 1 whole serrano chile, stemmed
  • 1 Tbsp sea salt
  • 2 1/2 pounds butternut squash, seeded, peeled, and cut into 3/4-inch chunks
  • 8 cups vegetable broth
  • 2 tsp fresh grated or pureed ginger
  • 2-4 cups cooked wild rice blend (I use Royal Blend brand)
  • toppings such as toasted nuts or croutons

Cook the wild rice while you make your soup. I steam mine in my rice cooker (2 cups of rice to 3 cups of water).

Melt the coconut oil in a large pot over medium-high heat. Add the onions, shallots, serrano, and salt. Cook until softened, about 7-10 minutes. Add the squash and the broth. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove from heat, puree with an immersion blender until smooth. Stir in the ginger and coconut milk. Add the cooked rice and season with more salt to taste. Top with toasted pumpkin seeds, pepitas, croutons, or yogurt.

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