Squash And Coconut Milk Stew Recipes

BUTTERNUT SQUASH, SHALLOT AND COCONUT MILK SOUP

Butternut Squash, Shallot and Coconut Milk Soup image

Balance the sweet notes of this butternut squash and coconut milk soup with cayenne, ginger and a bit of fresh cilantro.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

Ingredients

2 tablespoons coconut oil
1/2 cup chopped shallot
1/2 cup chopped scallion, white and greens parts kept separate
1 cup peeled chopped potato
1 tablespoon peeled chopped fresh ginger
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups chopped peeled butternut squash
1/4 to 1/2 cup coconut milk, plus more, for drizzling (optional)
Chopped fresh cilantro, for serving

Steps:

Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW

Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew image

Provided by Aarti Sequeira

Time 50m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves

Steps:

Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

BUTTERNUT SQUASH COCONUT CURRY

Butternut Squash Coconut Curry image

This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Provided by hame0051

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups diced butternut squash
1 cup water
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
1 (15 ounce) can coconut milk
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup chopped fresh cilantro, or to taste

Steps:

Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 34.2 g, Fat 26.7 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 20.7 g, Sodium 607 mg, Sugar 1.9 g

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