Yohan's coconut & butternut squash soup

This delicious and creamy colorful soup has all the flavors to give your tastebuds a run for their money! Let's make Yohan's coconut & butternut squash soup

1,2,3 butternut squash

In my post here about pumpkins I told you all about these wonderful and versatile fruits. So now it is time to do some cooking and make a mouth watering soup from this orange giant. And if you like a little kick in your food, this recipe is definitely calling your name!

"Food is not rational. Food is culture, habit, craving, and identity." - Jonathan Safran Foer

Before I start walking you through my recipe, I have to say that I have used chicken stock to make this creamy and colorful soup but if you are vegetarian or vegan, you can always use a vegetable stock to make this wonderful tasting soup. Later this year I will give you my recipes to make your own chicken and vegetable stock, which I learned to perfect throughout my culinary career and working with different chefs. I find it is always useful to have some homemade, fresh stock laying around in my

just get a spoon and dig in!

refrigerator or freezer to use in my cooking. You will find out that these stocks are real easy to make and make a good base for soups, sauces and many other things you can make in the kitchen. But I talking to much already and let's go cooking!

Yohan's coconut & butternut squash soup

This soup will feed 4-6 persons

Which ingredients do we need:

• 2 tablespoons of sunflower oil

• 1 medium sized onion, diced

• 3 cloves of garlic, finely chopped

• 1 tablespoons of Afro-Cajun spice mix

• 1.5 kg or 3 Lbs. of butternut squash, peeled, deseeded, and chopped into 3 cm or 1 1/2" chunks

• 625 milliliter or 2 3/4 cups of chicken or vegetable stock

• 400 milliliter or 1 3/4 cups of coconut milk, (1 can)

• 2 tablespoons of sweetened soy sauce, Ketjap Manis

• a pinch of salt

Jurino's Afro-Cajun spice mix

Which kitchen supplies do we need:

• big pot with lid

• wooden stirring spoon

• hand held stick blender

How to make the coconut-pumpkin soup:

Read the recipe first and make sure you understand what you need to do.

1. Set up all the ingredients in front of you.

2. Put the big pot on medium-high heat.

3. Add the 2 tablespoons of sunflower oil to the pot.

4. When the oil is hot, add the diced onions and chopped garlic to the pot and fry this until the onions are soft.

5. Add the 2 tablespoons of Afro-Cajun mix spices and fry this for about 30 seconds.

6. Add the 1.5 kg butternut squash chunks to the pot and stir and fry this for about 30 seconds as well.

7. Add the 625 ml of chicken or vegetable stock and coconut milk to the pot.

8. Bring this to a boil and lower the heat to a simmer, putting the lid on top of the pan for about 15/20 minutes.

9. When the butternut squash is fully cooked, take the pot of the heat and blitz all this with a hand held stick blender. Be careful with the little splashes that can come up during blitzing!

10. Stir in a pinch of salt and the 2 tablespoons of sweetened soy sauce.

11. Now it is time to treat your tastebuds for this delicious soup.

with a dash of Afro-Cajun spice, olive oil and some chives

Yohan’s home tip:

I love to eat this colorful soup with some French baguette or a nice focaccia bread. I hope you will try this soup for yourself at home and stay tuned for more of my tasteful creations to come.

Until we meet again,

Yohan

A Twist of Yohan