Sociable Soups

This year for lent I decided to invite folks to join me for dinner and a time of reflection every Wednesday from Ash Wednesday till Easter. I've really enjoyed intentionally setting this time aside to share a meal with others. What I haven't told my weekly guests is that they are also my excuse for trying new recipes...

The first week I tried this soup from Didi Emmons' Entertaining for a Veggie Planet (the second chapter of this cookbook is titled "sociable soups" hence the blog title...) :

Butternut and Ginger Soup

1 Tbs oil
2 onions, chopped
1/4 c peeled and minced fresh ginger
3 garlic cloves, minced
1 2lb butternut squash, peeled, seeded and cut into 1-inch cubes
1 13.5 oz can of unsweetened coconut milk
1 tsp of Asian chili sauce, or more to taste
3 Tbs of chopped fresh cilantro
salt and pepper to taste
3 Tbs peanuts, chopped and roasted for garnish

In a large sauce pan, heat the oil over medium heat, Add the onions and saute, stirring occasionally until soft, about 7 minutes. Add the ginger and garlic, saute for 1 minute more.

Add the squash, coconut milk, and 5 cups of water. Bring to a boil then reduce the heat and simmer, stirring occasionally, until the squash is cooked through 20 minutes, Remove from heat.

Using an immersion blender, puree the soup. Add the chili sauce, chopped cilantro, salt and pepper. Garnish with peanuts and cilantro, and serve!

Delicious!