This elegant soup, currently a part of their seasonal menu for the Food & Wine Pairing, hails from Three Sticks Wines & Chef Brooke Garlieb. It's everything we love about fall and winter recipes--seasonal squash with its sweet and savory flavors, rich texture, and soul-warming satisfaction. Serve it on its own for a lighter meal or as a starter for a holiday feast. We love it was part of a wellness plan for January when the cravings of holiday decadence set in...but you won't sacrifice any of the deliciousness. We recommend serving it alongside Three Sticks' succulent chardonnays. Serves 4-6 people.
Ingredients
- 2 small honeynut squash
- 3 cans coconut milk
- 1 kaffir lime leaf
- 1 Tbsp extra virgin olive oil
- Salt to taste
- Garnish of choice
Instructions
- Preheat the oven to 400 degrees. Cut honey nut squash in half and remove the seeds. Rub with olive oil and salt and place face down on a sheet tray. Roast at 400 degrees for 25-30 minutes or until the squash is tender to the touch.
- Place two cans of coconut milk into a sauce pot
- After the squash has cooled, scoop it out of the skin and into the coconut milk mixture. Add one kaffir lime leaf
- Heat up the coconut milk and squash mixture and let simmer for 30 minutes
- Remove the kaffir lime leaf and place the mixture into a Vitamix or blender. Blend on high for 20-30 seconds or until the soup is completely smooth and has turned a bright yellow color. Add a squeeze of the kaffir lime and salt to taste. The soup consistency can be adjusted by adding water.
- Garnish with your favorite seasonal ingredient. Three Sticks recommends pomegranate, chives, or candied pepitas.