This cozy soup gets its creaminess from the rich auyuma squash and a last minute addition of coconut milk. Check your local Latino market for a variety of hard-skinned squashes for the soup.
Ingredients
- 1 tablespoon olive oil
- 1/2 lb white onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon minced garlic
- 2 lb 8 oz auyuma squash or other pumpkin, peeled, seeds removed
- 1 cup dry white wine
- 1 1/4 quarts vegetable stock
- 1 cup shaken coconut milk
Directions
- In a large, heavy bottomed pot, heat the oil over medium heat. Add the onion and celery, and sauté until translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 2 minutes. Add the squash and stir to combine. Cook over medium heat until the edges of the squash begin to brown, about 7 minutes.
- Add the wine and simmer until the liquid has evaporated, about 5 minutes. Add the vegetable broth and bring to a simmer. Reduce the heat to low and cover. Simmer until the squash is tender, about 20 minutes.
- Transfer the soup to a blender (or use a stick blender) and purée until very smooth. Strain through a fine mesh strainer, if desired, and return to the pot.
- Add the coconut milk and return to a simmer. Season with salt and pepper, to taste, and serve hot.
