Butternut Squash Soup with Coconut Foam

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 lb
butter, unsalted, softened
1 U
butternut squash, medium-size, sliced very thinly
6 U
shallots, sliced
1 lb
coconut flakes, unsweetened
2 T
sugar
1⁄4 T
nutmeg, finely grated
1 q
milk
1 U
chicken stock
1 q
milk
1 q
coconut flakes
2 T
coconut syrup

Directions

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 blend or transfer soup to a blender and puree until very smooth.
Coconut Foam
Ingredients
1 quart milk
1 quart coconut flakes
2 T coconut syrup

Directions
Cook milk in a 12" heavy pot over moderate heat, add coconut flakes and syrup. Cook for 3 to 5 minutes and then foam with an immersion blender. Spoon foam over bowls of soup.