Hola amigos! This winter does not want to leave us. How have we all managed? Well, on my side it is been lots of staying home and staying warm; of course making lots of soups and warm food too. But the promise of spring will soon be here and before you know it you will be putting your coats and heavy clothes away.
Of course we still have about two weeks to spring and perhaps about a month before we put our heavy clothes away. Before I go crazy counting the days until this winter is over I am keeping myself very busy and away from outside activities as much as I can – I simply do not like the cold.
And then sometimes along the way one cold day this soup happened and there were no disappointments. I really love what came out this recipe. The combination of butternut, coconut and smoked paprika is something to talk about.
This soup almost makes you forget that it is so cold outside and you almost don’t mind after all that it is winter. So as much as I am looking forward to warmer weather, I am glad that it is winter just because this delicious Sopa de Coconut and Butternut Squash with Pistachio Oil. The pistachio oil, which could be left out, is a nice added surprise.
Really this oil is so good that I ended up putting the left over oil into everything. I even ate it with my green plantains. Apart from being cold, this winter without doubt has brought many good things including this soup with pistachio oil.
Let’s then stop chatting and let me show you how to make it. Enjoy!
- 1 tablespoon oil
- 1 large white onion, chopped
- 4 garlic cloves whole
- 1 tablespoon smoked paprika
- 1 butternut squash, diced
- 2 carrots, chopped
- Salt and fresh ground black pepper
- 1 can lite or regular coconut milk
- 2 cups of water, chicken or vegetable stock
- Pistachio oil and Garnishing:
- 6 oz. pistachio
- 1 cup extra olive oil
- Salt and black pepper to taste
- Fresh cilantro
For the soup:
In a deep pot, heat up the oil. Stir in the chopped onions and cook for about 5 minutes. Add the garlic, smoke paprika and cook for 1 minute or 2.
Add the butternut squash, carrots and season with salt and black peppers. Cook everything until all the flavors develop. Pour in the coconut milk and water to cover. In high heat bring to a boil then lower the heat and simmer the soup until the butternut squash and carrots are tender.
Pour the soup into a blender and purée (I used my Nutribullet and I obtained a very smooth soup). Serve hot with pistachio oil and cilantro.
For the pistachio oil:
Toast the 6 ounces of pistachios to develop the flavor. Grind the pistachio and combine with the olive oil. Season with salt and fresh ground black pepper.
This post is also available in: Spanish