Recipes

Recipes
Roasted Butternut Squash Soup

Added by: Atwater on Gore Creek

Butternut Squash 2 ea
Pumpkin Puree 1 8oz can
Fresh Garlic 1 clove
Fresh Ginger Diced 1oz
Yellow Onion Diced 1ea
Mirin 4oz
Coconut Milk 1 8oz can
Fresh Basil 3-4 leaves
Lime Zest and Juice 1ea
Salt and Pepper to taste
Water to consistency

Cut the butternut squash in half, oil it lightly and roast on a pan in the oven at 375 degrees. Until it is thoroughly cooked, approximately 45minutes. Ensure that it is cooked through by piercing it with a toothpick. It should be tender. Peel off the skin while the squash is warm (it is easier). Cut the squash into chunks when it has cooled.
Add Garlic, Ginger and Onion to a sauce / soup pot and begin to sweat with about 1Tbsp of cooking oil. Cook until the onions are translucent. Add cooked and peeled diced butternut squash, Mirin, Coconut Milk, Basil, Lime Zest and Juice. Continue to cook over medium heat for about 10-15 minutes stirring occasionally.
Carefully transfer the ingredients to a blender and puree. Adjust consistency with water. Salt and Pepper to taste.

© Copyright 2017 Taste Of Vail. All rights reserved. Site design by Avid Design
970.401.3320