I still have a couple of butternut squash left over from last year’s gardening season and need to use them soon. This is what I did with one of them. I know this recipe sounds awful, but it is actually delicious and not at all “goaty.”
I found a recipe for pumpkin coconut soup on Sylvana’s Obsessive Gardener blog (at least I thought that was where I got it, but now I’m not so sure since I didn’t see it there when I checked) and was fascinated by it. I printed it out and decided to give it a try the other day.
I didn’t have any coconut milk on hand, but I did have a can of evaporated goat’s milk. (Don’t ask me why I had that on my shelf–I have no idea why I bought it). I made some other variations to the soup like using butternut instead of pumpkin and leaving out the brown sugar and cayenne pepper. I thought my soup really turned out nicely.
Here’s my recipe for Curried Butternut Soup with Goat’s Milk.
1 medium butternut squash
2 T. olive oil
1/2 tsp cinnamon
1/2 tsp salt
Cut squash into quarters, scoop out seeds, brush with olive oil and sprinkle with cinnamon and salt. Roast cut side up at 400 degrees F. for 30-40 minutes, or until butternut is tender and edges are a bit browned. Scoop out baked squash and put into a blender. I ended up with one cup of baked squash, but two cups would work equally well I’m sure. Add the following ingredients to the blender.
2 C. chicken broth
1 tsp ground coriander
1/4 tsp nutmeg
1/4 tsp ginger
Blend until uniform. Pour into a saucepan. Add the following:
1 can evaporated goats milk
2 T. butter
Heat until simmering. Adjust seasonings if necessary. Garnish with chopped cilantro.
I would have added a dollop of creme fraiche if I had had any. I may add a tsp of curry powder to the other spices to punch it up a bit the next time I make this. And I may try it with coconut milk next time.
(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com /blogs_and_columns)
I think it sounds good with either goat’s milk or coconut milk. We’ve got some fresh goat’s milk we are going to put in our next batch of soap. If there’s any left I may experiment with some butternut soup. I have a couple of leftover squash that need to be used too.
Hi Villager. I didn’t know you made your own soap. Gavin, an Australian at Greening of Gavin, makes his own soap too.