Butternut Squash, Leek, Coconut Soup

We didn’t grow these this year, but after making this soup .. we just might try a vine next year!

I was inspired to give it a try after eating Villa Maria’s delightful butternut squash soup.

(It is where we hold The 12th Gathering)

The Butternut Squash Soup I make is a combination of three recipes. I took what I liked from each and ended up with this one.

I make this Vegan – because if I can “do” a Vegan recipe – I make that choice. You can always add chicken stock instead of water and also a dollop of sour cream on top at the end if you like.

Ingredients
1 cup of yellow split pigeon peas (toor dal)
1/2 bunch of leaks
1 medium to large butternut squash
1/2 cup of coconut – fresh, frozen, or dried
1/2 t of turmeric
1/2 t of cumin
1/2 t of Cheyenne pepper (add more if you wish)
1 t of curry powder
1 t of garlic powder
1 T of thyme – fresh or 1 t dried
Salt
Pepper

Tempering Ingredients
2 T canola oil
1 t of brown or black mustard seeds
1/2 t or more of red pepper flakes
1 or 2 cloves of garlic – chopped
1 – 2 t of kosher or sea salt
1 T of honey
1 lime, juiced
1/2 cup of minced fresh cilantro leaves

Directions
Cut squash in half and remove seeds. Bake face down on a cookie sheet at 350degrees for about 40 minutes
Cool down, peel skin off and cut into chunks.

While squash is cooling:
Rinse pigeon peas in a few changes of water
In a large soup pot, saute the leaks until soft
Add the drained pigeon peas, coconut, turmeric, cumin, Cheyenne pepper, curry, garlic power, thyme, and 4 cups of water.
Bring to a boil, and then simmer, covered for 20 minutes.
Add the squash and cook uncovered for about 10 more minutes. Add a little water if necessary.
Use an immersible blender and blend until smooth.

To temper (this is the yummiest part – don’t leave it out)
In a small skillet warm the canola oil until it shimmers.
Add the mustard seeds. When they stop popping add red pepper flakes, garlic and salt.
Pour into soup – it will sizzle!
Take some soup and add it to the skillet to get all the goodness out and add back to soup and stir.

Finish by adding the honey, lime juice and cilantro.
Adjust seasonings to taste.

I serve the bowls with a few leaves of cilantro, Hawaiian salt, and a few pepper flakes, or coconut on top.

It makes a lot of very filling soup – but it reheats really well. It probably freezes well too, but I never end up with enough to try it out.

I often serve it with a cornbread .. recipe coming next.