Winter Vegetable Soup With Coconut Milk & Pear

Name: Winter Vegetable Soup With Coconut Milk & Pear
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 3 tablespoons unsalted butter; 1 1/2 cups onions, thinly sliced; 1 cup carrot, medium-diced; 1 cup parsnip, medium-diced; 1 cup turnip, medium-diced; 1 cup parsley roots or 1 cup celery root, medium-diced; 1/2 cup celery, finely chopped (inner stalks with leaves); 1 cup savoy cabbage, thinly sliced; 1 tablespoon fresh ginger, peeled and minced; 1 teaspoon fresh thyme leave (more leaves lightly chopped for garnish); 1 medium garlic clove, finely chopped; kosher salt; fresh ground black pepper; coconut milk (do not shake); 2 cups low sodium chicken broth (more as needed); 3 1/2 cups butternut squash, 1/2-inch-diced (from a 2-lb. squash); 1 1/4 cups bosc pears, peeled, cored, and cut into 1/2-inch pieces (2 medium firm-ripe pears)

Submitted by CookGordon

"Adapted from the Fine Cooking Website. This soup uses canned coconut milk instead of cream. I have used Lite Coconut milk to cut back on the calories. You can also use other vegetables as long as you end up with the approximate measurements here. I have used sweet potatoes and acorn squash and left out the turnip, parsnip and celery root. This is very versatile and very good."

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photo by CookGordon

Ready In:: 1hr
Ingredients:: 17
Serves:: 6-8

ingredients

3 tablespoons unsalted butter
1 ¹⁄₂ cups onions, thinly sliced
1 cup carrot, medium-diced
1 cup parsnip, medium-diced
1 cup turnip, medium-diced
1 cup parsley roots or 1 cup celery root, medium-diced
¹⁄₂ cup celery, finely chopped (inner stalks with leaves)
1 cup savoy cabbage, thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 teaspoon fresh thyme leave (more leaves lightly chopped for garnish)
1 medium garlic clove, finely chopped
kosher salt
fresh ground black pepper
coconut milk (do not shake)
2 cups low sodium chicken broth (more as needed)
3 ¹⁄₂ cups butternut squash, 1/2-inch-diced (from a 2-lb. squash)
1 ¹⁄₄ cups bosc pears, peeled, cored, and cut into 1/2-inch pieces (2 medium firm-ripe pears)

directions

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

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Reviews

Yummy! Family hasn't tried yet but I think it's great. Next time will make a double batch.

Definitely Not Martha

RECIPE SUBMITTED BY

CookGordon

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