Description
Comforting jamie oliver butternut squash soup with coconut milk brings warmth and rich flavors from Italian culinary traditions. Creamy textures and gentle spices create a nourishing bowl you’ll savor with pure delight.
Ingredients
Scale
- 1 large butternut squash, halved and cut into 1-inch chunks (about 2.5 lbs/1.1 kg)
- 2 cans (400 ml/13.5 fl oz each) light coconut milk
- 200 g (7 oz) basmati rice, washed
- 1¼ liters (5¼ cups) chicken or vegetable stock
- 3–4 limes, juiced
- 6–7 lime leaves
- 3 red chillies, seeds removed
- 1 red chili, finely sliced (optional)
- 1 onion, finely sliced
- 3 lemongrass sticks, trimmed and crushed
- 2 garlic cloves, peeled
- 1 thumb-sized ginger, peeled
- 1 tsp five-spice
- 1 tsp ground cumin
- Olive oil
- Sea salt
- Black pepper
- Small bunch of coriander
Instructions
- Flavor Foundation: Create an aromatic base by processing lime leaves, chilies, garlic, ginger, lemongrass, salt, and coriander into a vibrant paste. Enhance the mixture with olive oil, five-spice powder, and ground cumin while blending to develop intense flavor complexity.
- Caramelization Stage: Heat a deep pan and sauté the flavor paste for 2 minutes. Introduce thinly sliced onions, reducing heat and allowing them to slowly caramelize for 8-10 minutes until sweet and translucent.
- Liquid Integration: Add chunky butternut squash pieces and warmed stock to the pan. Bring to a gentle boil, then simmer for 20-25 minutes until squash becomes fork-tender. Incorporate rice, ensuring even distribution and adding minimal water if needed.
- Creamy Transformation: Pour in coconut milk and return to a gentle boil. Reduce heat and simmer for 2 minutes, allowing rice to become creamy and fully cooked. Season with salt, black pepper, and a bright squeeze of fresh lime juice.
- Final Presentation: Remove from heat and garnish with thinly sliced fresh chili and reserved coriander leaves. Serve immediately, celebrating the soup’s aromatic and complex flavor profile.
Notes
- Flavor Layering Technique: Develop depth by toasting spices and creating a flavor paste before adding main ingredients, which intensifies overall taste complexity.
- Caramelization Matters: Slowly cook onions on low heat to transform their natural sugars, creating a sweet, rich undertone that elevates the soup’s fundamental flavor profile.
- Liquid Balance Control: Adjust stock and water quantities carefully to maintain ideal soup consistency, preventing it from becoming too thick or watery during cooking.
- Texture Optimization: Ensure butternut squash is cut into uniform chunks for even cooking, allowing each piece to become perfectly tender without disintegrating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg