Butternut Squash Soup with Coconut Foam

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Aug 25, 2015

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Butternut Squash Soup with Coconut Foam

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Butternut Squash Soup with Coconut Foam
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Yield Servings
Author Chef Cyril Renaud
Prep time 45 minutes
Cooking time 30 minutes
Total time 1 hour 15 minutes

Description

The addition of a delicate coconut foam delivers great visual appeal and a subtle hint of extra sweetness.

Ingredients

  • Butternut Squash Soup
  • 1 pound butter, unsalted, softened
  • 1 butternut squash, medium-size, sliced very thinly
  • 6 shallots, sliced
  • 1 pound coconut flakes, unsweetened
  • 2 tablespoons sugar
  • 1/4 tablespoon nutmeg, finely grated
  • 1 quart milk
  • 1 quart chicken stock
  • Coconut Foam
  • 1 quart milk
  • 1 quart coconut flakes
  • 2 tablespoons coconut syrup

Instructions

Butternut Squash Soup Melt butter in a 12" heavy pot over moderate heat. Add shallots and cook, stirring occasionally until softened, about 5 minutes. Add squash and cook for 2 minutes. Add remaining ingredients and cook for 10 to 15 minutes over moderate heat. Puree with an immersion blender, or transfer soup to a blender and puree until very smooth. Coconut Foam Cook milk in a 12" heavy pot over moderate heat. Add coconut flakes and syrup. Cook for 3 to 5 minutes. Remove from heat, then foam with an immersion blender. Spoon foam over bowls of soup.